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Chickpea Hummus

Chickpea Hummus

with za'atar

 

This delicious and widely popular chickpeas spread/dip can take you to many different countries like Egypt, Turkey, Greece, Israel, Palestine, Lebanon, Syria...just to name a few :) My hummus is taking me to two places at the same time. Marrakech, Morocco - because this was my closest interaction with the Arabic culture and Marseille, France - because I was lucky to find an amazing Moroccan spice shop there and that is where my za’atar is from. Za’atar is a fragrant spice mixture of herbs (like oregano, thyme, satureja or marjoram), sumac, toasted sesame seeds and salt. I love it!

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PS: For more photos check out the GALLERY.

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  • 400 g canned chickpeas (1 can)

  • 1 tablespoon tahini

  • 5 tablespoons olive oil

  • 1,5 teaspoons cumin powder

  • 1,5 teaspoons coriander seeds powder

  • 0,5 teaspoon salt

  • 1 clove garlic - peeled

  • fresh lemon juice from ½ lemon

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  • 2 teaspoons za’atar

  • 4 tablespoons olive oil

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  1. Remove chickpeas from the brine - I always keep the brine in a cup and use it later if needed - if my hummus seems to be too thick.

  2. Put all the ingredients from the first part to the food processor and create a consistent smooth paste/spread. Add water or brine if you feel like the texture is too thick. Serve in a bowl.

  3. Mix the za’atar spice with olive oil and put it on the top of the hummus.

  4. Hummus goes well with pita bread and veggies - enjoy!

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