Israeli Nachos


  • 1 tsp. Sumac
  • 1 tsp. Za’atar
  • 1 tsp. Cumin
  • ½ tsp. Chili Powder
  • 1 c Olive Oil, plus extra for drizzling
  • 3 ea. Pita Pockets, opened
  • ¼ c Pickles, diced
  • ¼ c Pickled Peppers, diced
  • 2 oz. Sugar Snap Peas
  • 2 oz. Watermelon Radishes, julienned
  • 2 oz. Chickpeas
  • Lemon Juice, as needed
  • Kosher Salt and Freshly Ground Black Pepper, as needed
  • Tahini Drizzle, recipe follows


Whisk together spices and oil. Brush onto both sides of the pita, cut into triangles and toast in a preheated 350°F oven until crispy and lightly toasted like a tortilla chip. Sprinkle with salt. Layer the bowl with pita chips, pickles, peppers, snap peas, radish and chickpeas, and drizzle with tahini. Season with olive oil and lemon juice. Garnish with cilantro.

To make tahini drizzle: Blend together 1 cup of raw tahini, 1 minced garlic clove, 1 tablespoon each of chopped parsley and cilantro (leaves only), lemon juice, and salt and pepper to taste. Thin with cold water.

Chef/Owner Naama Tamir / Lighthouse, Brooklyn, New York