In Rachel Ray’s cookbook Thirty Minute Meals 2, I found a recipe for an Israeli Spice Rub. It sounded so good but I didn’t find the way she used it to be particularly appealing. She did say that the spice rub went on everything she cooked and I can understand why. It’s got a great kick to it and I love the meld of flavors. I decided to use the spice on some chicken and put it in a pita with some grilled veggies and homemade sun dried tomato- pine nut hummus. We loved it and gobbled them down so fast. I was really proud of the concoction and hopefully you’ll like it too.
Israeli Spice Rub (gf)
1 1/2 tablespoons, sweet paprika
1 1/2 tablspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarse Kosher salt
Combine spices in bowl. Store in airtight container. Sprinkle spices onto whatever meat you desire.
Recipe from 30- Minute Meals by Rachael Ray
Sun-Dried Tomato and Pine Nut Hummus (gf)
1/2 cup chopped pine nuts
1/2 cup sun dried tomatoes, chopped
1- 15 ounce can chickpeas, drained and rinsed
1/4 cup Tahini paste
4 cloves garlic
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes
Combine all ingredients in a food processor and begin grinding ingredients down. Start streaming in olive oil until you get a smooth paste. It should look creamy like peanut butter, but not runny. Spoon into dish and stir a few times more to ensure it’s all mixed together.