Dove and Sunflower Seed Hummus on Toast
If you’re looking to try something else with dove breasts outside of poppers, here’s one way to enjoy the breasts: quickly seared and served on toast with homemade sunflower seed hummus, spicy radish and creamy goat cheese. Not only does this dish look appetizing to eat on a warm, late-summer day, it’s also easy to pull together. You could prepare the hummus and cook the dove ahead of time and serve cold.
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Ingredients
Za’atar Seasoning
Sunflower Seed Hummus
Doves
Instructions
Step #1
Submerge raw sunflower seeds in water and soak overnight or up to 24 hours. To make the hummus, rinse seeds with water and strain. Transfer strained seeds to a food processor with minced garlic, sea salt, lemon juice, cumin and tahini. Pulse to combine. Then with the machine running on low, gradually pour in olive oil to emulsify. Increase speed if needed to get the mixture as smooth as your machine can get it. Then loosen gradually with water; amount listed is approximate. Season to taste and set aside.
Step #2
Coat a pan with oil and heat over medium-high. Pat dove breasts dry with paper towels and season with salt. When the pan is screaming hot, brown breasts for 2-3 minutes on each side – you’re looking for medium in the middle. Remove breasts from pan and allow them to rest at least 5 minutes before slicing thinly on the bias. You could also skewer the doves and cook them on a high-heat grill.
Step #3
Combine za’atar ingredients. Toast buttered, sliced bread to desired crispiness. Spread sunflower seed hummus onto toast and assemble with sliced dove, thinly sliced radish and goat cheese. Sprinkle with za’atar seasoning and freshly cracked pepper.
Recipe Card
Dove and Sunflower Seed Hummus on Toast
Ingredients
Za’atar Seasoning
Sunflower Seed Hummus
Doves
Instructions
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.