I’ve always loved hummus, but I didn’t know it was possible to love it quite this much. I am seriously over the moon with how this turned out.
This was my third time making hummus from scratch, but my first time making it properly. I used to think you could omit the tahini but NOPE. NOPE. NOPE.
I mean, technically you can; there are recipes that exist without it. But if you want to love your hummus, I wouldn’t recommend it.
The beauty of homemade hummus is that it has a basic formula, and once you’ve got that down, you can take the reigns and make it your own by flavoring it as you wish. Roasted garlic and chili oil? Go for it. Kalamata olives and pine nuts? BOOM. Delicious.
The options are pretty limitless.
While perusing the Internet for inspiration, I stumbled upon a few recipes that included za’atar. This was fantastic, because I happened to have some – and I happened to have no idea what to do with it.
Shortly after my husband and I were married we gave our spice collection an overhaul – matching containers and all. (Priorities!) One of the spices we picked up was za’atar because, I mean, it sounded cool and neither of us had ever heard of it so hey, why not? Unfortunately it just sort of sat there in our collection being overlooked for months.
Until, of course, it occurred to me that I could sprinkle it over hummus.
Za’atar is a blend of herbs – such as thyme, oregano, and marjoram – mixed with toasted sesame seeds, salt, and sumac. It’s pretty versatile in Middle Eastern cuisine, but it’s most commonly served alongside olive oil with pitas for dipping.
I can get down with that.
I sprinkled some sweet paprika onto the mix – but any paprika will work. Smoked paprika would be wonderful here – especially with some chili flakes or chili oil if you like spicy, smoky goodness!
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Homemade Hummus with Za'atar and Sweet Paprika
- 2 cups chickpeas reserve approx. 1/3 cup of liquid and approx. 1/4 cup chickpeas for garnish, drained
- 1/4 - 1/2 cup tahini both great, but 1/2 cup makes it extra creamy + dreamy
- 1/4 cup extra virgin olive oil
- 1 clove garlic peeled and roughly chopped
- Juice of 1 large lemon
- 1/2 teaspoon Kosher salt
- Cracked black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Za'atar
- 1 tablespoon Sweet paprika
- Chopped fresh parsley
- erve with pitas
Put the chickpeas, tahini, oil, garlic, salt, pepper, and lemon juice in a blender or food processor (a blender will give you a much smoother hummus).
Begin to blend and add the chickpea liquid as needed to create a smooth purée.
Taste and adjust to your liking.
Transfer to a bowl and drizzle with olive oil.
Garnish with za’atar, paprika, parsley, and extra chickpeas.