Hummus and Za'atar
The recipe Hummus and Za'atar can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 778 calories, 34g of protein, and 31g of fat per serving. This recipe serves 4 and costs $1.61 per serving. 35 people were impressed by this recipe. This recipe from foodandspice.blogspot.com requires za'atar, tahini, paprika, and olive oil. It is a rather inexpensive recipe for fans of middl eastern food. A few people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is super. If you like this recipe, you might also like recipes such as Mediterranean Hummus Toast with Za’atar, Chopped Hummus Dip with Za'atar, and Hummus Deviled Eggs with Za’atar {Exercise Challenge}.
Servings: 4
Ingredients:
1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
2 cloves garlic, chopped
juice from 1 lemon (3 tablespoons)
2 tablespoons olive oil + extra for serving
paprika
2 tablespoons pine nuts
1 1/2 teaspoons sea salt, or to taste
1/3 cup tahini
2 tablespoons za'atar, or to taste
Equipment:
sauce pan
frying pan
food processor
bowl
Cooking instruction summary:
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.)Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned.Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired.Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles.Refrigerate leftover hummus for a few days or freeze for up to a month.
Step by step:
1. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.
2. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft.
3. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.)Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned.
4. Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired.
5. Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles.Refrigerate leftover hummus for a few days or freeze for up to a month.
Nutrition Information:
covered percent of daily need
