Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Ranch, SouthWest, Sriracha, Taco/Taco Heat, Tuscan/Tuscan Heat, Za’atar
1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt
- Drain chickpea cans, saving the reserve for use later.
- Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree. While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency. Throw away unused liquid.
- Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.
1 tbsp District Spice Za’atar blend
3/4 cup olive oil
2 tbsp balsamic vinegar
Bread or pita
Pour olive oil into shallow dish, add balsamic vinegar, and top with District Spice Za’atar blend.
Serve with pieces of bread or pita.
Serves approx. 4
Recommended Blends: Chesapeake*, Chili Dust*, Creole, Currying Favor, Plov, SouthWest, Taco/Taco Heat*, Za’atar*
*Recommend adding these blends into rice after cooking
1 tbsp District Spice blend (see above for recommended blends)
2 cups of vegetable (or chicken) broth
1 cup basmati rice (rinse optional)
1/8 tsp salt (optional)
Combine District Spice blend (unless adding after cooking rice), broth, and salt in pot and bring to boil.
Add basmati rice, stir, and bring back to boil. Cover and reduce heat to simmer for 15 minutes.
Remove pot from heat, keep covered and let rest 5 minutes. Stir (mixing in spice if not added previously), fluff rice with fork, and serve.
Recommended Blends: BBQ, Chili Dust, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar
District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)
Pre-heat oven to 350 degrees on bake.
Place chicken thighs on baking rack, in baking pan.
Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).
Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.
(Chicken thighs with Jamaican Jerk, just before baking)