Serves 4
INGREDIENTS
For the tomatoes :
500 g cherry tomatoes
1 tsp cumin seeds
1 tsp anise seeds
salt
pepper
drizzle of olive oil
For the leeks and mushrooms mixture :
½ white onion, finely chopped
3 leeks, thinly sliced
1 lb. mushrooms, thinly sliced
4 tsp za’atr
2 tsp sumac
salt
pepper
1 tbsp olive oil
For serving :
2 cups hummus
Pita bread
Preheat the oven to 425 F. Place the cherry tomatoes in a baking dish and drizzle with olive oil – coating them. Add the cumin and anise seeds, some salt and pepper to taste. Bake in the oven for 30 minutes. They should be roasting a little bit.
Finely chopped half of an onion. Set aside. Trim off the roots and the dark green part. Cut the leeks in half lengthways and wash them under cold water so there is nothing remaining between the layers. Thinly slice them, and set aside. Clean the mushrooms by removing any dirt with a damp paper towel. Thinly slice them, and set aside.
Put your non-adhesive pan* on a medium heat, add the olive oil and the onions. Let them cook until translucent – this should take about 5 minutes. Then, add the leeks. Let them cook for another 10-15 minutes, stirring often. Once they are tender, add the mushrooms and give it a good stir. At this point, add the za’atr and the sumac – give it a good stir. Cook until the mushrooms start to golden. Add salt and pepper to taste.
Spread (ok I like to do a little swirl) some hummus on your plate – around ½ a cup. Add a quarter of the leeks and mushroom mixture, and some tomatoes. Add some pita bread and enjoy!
*If your pan is too small, the mushrooms will release their water quickly and everything will “boil”. As a reference, mine has a 12.5-inch diameter.
