Za'atar Hummus
Servings:8 servings
The lemon-y and floral flavors of za'atar spice blend transform regular hummus into an extra flavorful dip and spread. For extra creamy hummus I recommend using a high-speed blender if you have one. Vegan and gluten-free; can be made without oil if needed.
Ingredients
- 1 tablespoon avocado oil - or light olive oil; if you avoid oil see Notes
- 4 large cloves garlic, smashed and minced
- 3 teaspoons za'atar seasoning blend
- 1 (15 oz) can chickpeas, rinsed and drained - approx. 2 cups cooked chickpeas
- ⅓ cup fresh lemon juice
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil - can sub aquafaba or water for consistency
- ½ teaspoon fine sea salt or mineral salt, plus more to taste
- splash of water or aquafaba for blending
Instructions
- Preheat a skillet or saute pan over low heat, and add the tablespoon of cooking oil. Cook the garlic for about 1 minute, stirring to make sure it doesn't burn. Add the za'atar and stir. Let bloom in the oil for about 20 seconds then remove from heat.
- To a high-speed blender or food processor, add about ⅔ of the za'atar-garlic mixture and all of the remaining ingredients. Blend until smooth and creamy, stopping as needed to scrape down the sides. Add a splash of water as needed to keep the blender moving and to reach the desired consistency.
- Taste and adjust seasonings, adding more za'atar, lemon or salt as desired. Blend again to incorporate. Serve with the remaining za'atar oil drizzled on top.
Notes
Oil-free - for those of you avoid added oils, za'atar can be added directly to the hummus, skipping the step of blooming in oil.
Garlic may also be added to the blender raw, or if you prefer to saute it as I did here, use a bit of tahini whisked together with vegetable broth for the pan. The fat in the tahini is a great vehicle for the garlic flavor. Yield - about 1 ¾ cups. Nutrition information reflects ⅛ of the recipe, or 3 to 3 ½ tablespoons of hummus. Store - store hummus in an airtight container in the refrigerator for up to 4 days.
Garlic may also be added to the blender raw, or if you prefer to saute it as I did here, use a bit of tahini whisked together with vegetable broth for the pan. The fat in the tahini is a great vehicle for the garlic flavor. Yield - about 1 ¾ cups. Nutrition information reflects ⅛ of the recipe, or 3 to 3 ½ tablespoons of hummus. Store - store hummus in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 130kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Cholesterol: 0mg | Sodium: 238mg | Fiber: 3g
