To start the day with a taste of Palestine, pour some peppery green Zaytoun olive oil into a bowl and warm some fresh flat bread in the oven. Then dip strips of the warm bread into a dish of Zaytoun’s zingy za’atar. Let the flavours unfold on your tongue, waking up every sense!
For a more substantial breakfast, make a bowl of fresh silky hummus, swirled with Zaytoun olive oil. A bowl of thick creamy labneh and a softly boiled egg tops it off. Pinch the bread between finger and thumb, and use it to scoop up delicious mouthfuls – no need for cutlery!
Ingredients
Hummus
- 500g cooked chickpeas
- 250ml tahini
- 80ml lemon juice
- 4 cloves garlic
- 2 tsp sea salt
- 100ml ice cold water
- Zaytoun extra virgin olive oil
- Zayton za’atar to serve
Labneh
- 2 tsp sea salt
- 1½ litres natural yoghurt
- Zaytoun extra virgin olive oil
- Zaytoun za’atar to serve
Method
Hummus
- You can use 500g tinned chickpeas, but best is to cook from scratch by soaking 250g dried chickpeas overnight in water with 1 tsp bicarbonate of soda. Next day drain and simmer in water for 30 minutes or until tender.
- Place 500g of cooked chickpeas in a food processor and blitz. Continue pulsing the mixture as you pour the tahini, lemon juice, crushed garlic and salt. Slowly add the ice cold water and keep pulsing for a few minutes until very creamy. Add more ice cold water until you achieve desired consistency.
- Let it rest for at least ½ hour before serving.
Labneh
- Add salt to the fresh yoghurt and stir before putting into a clean muslin or cheesecloth over a bowl.
- Close the cloth tightly so the mixture is pressed and leave to drain for
at least 24 hours or until no more liquid is dripping. - Stir the thick yoghurt well to mix with the creamier centre.
“As I discovered when I spent time with the inspiring farmers on the West Bank, the typical Palestinian breakfast of za’atar, fresh flat bread bread, hummus capped with olive oil, creamy labneh and eggs, really sets you up for the day.”
Joanna Blythman, Journalist
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