Forget those complicated hummus recipes! If you’re craving a creamy, flavorful dip and you’re short on time, then this Za’atar Hummus is your new best friend. I’m not claiming it’s the absolute best hummus in the world, but I guarantee it’s the best hummus you can whip up in just 15 minutes. With a few simple tricks and a sprinkle of the incredible Middle Eastern spice blend, Za’atar, you’ll be scooping up this deliciousness in no time. Ready to dive in?
😋 Why I love this recipe!
I have been playing around with various hummus recipes for years. I used to add olive oil, loads of garlic, cumin and sometimes paprika. Don’t get me wrong, you can make a tasty hummus like that. But too much oil and it is heavy and you will end up masking the actual flavour with all the extras..
This recipe goes back to basics and is a much more traditional hummus that comes together super quickly. I have experimented with using dried chickpeas, or even just cooking the tinned or jarred ones more. A lot of recipes call for this step to get the silky smooth texture. While it does work, it takes ages. And to be honest, I think my method for getting most of the skins off gets you 90% as smooth in a fraction of the time.
🌱 What is Za’atar Hummus
Well, really like I said above it’s just a basic hummus which is then topped with the most amazing herbaceous Za’atar and your best extra virgin olive oil. But what is hummus?
Hummus is a middle eastern dip / spread that dates back to the 13th century [1]. Made from a base of chickpeas, tahini, salt and lemon. Then you can add all sorts of toppings and flavouring to it. Today we’re going to focus on Za’atar. Which, also from the middle east, is a fantastic herb blend. Made from thyme, sumac and sesame seeds as a base but it can contain other herbs too. There are lots of different versions. This is the one I use.
📝 Ingredient notes
Jar of chickpeas: The heart of hummus! Chickpeas provide protein and fibre for a satisfying dip. For this quick recipe, use high-quality jarred chickpeas – they tend to be softer and creamier than tinned ones. If you prefer dried chickpeas, soak them overnight and cook, but remember that will add time to your hummus and we’re going for fast here.
Quality tahini: Made from ground sesame seeds. Tahini is crucial for the authentic hummus flavour and texture. Choose the highest quality you can find..
Garlic: Garlic adds a pungent kick. Feel free to adjust the amount depending on your preference for garlicky flavour.
Salt: Enhances all the flavours and creates balance. Use the best salt you have around.
Lemon juice: Lemon adds a bright acidity that cuts through the richness of the tahini. Freshly squeezed is always best!
Ice cubes: A surprising addition! Blending in ice cubes makes the hummus extra smooth and light.
Olive oil: This forms the final flavour so use the highest quality olive oil you can get.
Za’atar: This Middle Eastern spice blend is the star of the dish! It adds incredible complexity with its zesty, nutty, and herby notes.
🥣 How to make za’atar hummus
- Prepare your chickpeas: Drain chickpeas, reserving aquafaba for other uses (like vegan mayo). Place in a large bowl and cover with fresh water. Agitate chickpeas by rubbing them vigorously between your fingers – this helps loosen skins. Skim off floating skins with a spoon or spider, creating a whirlpool for easier collection. Repeat for extra-smooth hummus.
- Blend the base: Add tahini, garlic, lemon juice, and salt to your food processor. Blend on high until completely smooth, scraping down sides as needed.
- Add chickpeas and ice: Incorporate the prepared chickpeas and ice cubes into the food processor. Blitz on high, scraping down the sides if the mixture gets stuck. Add ice-cold water, one tablespoon at a time, if you desire a thinner consistency.
- Assemble and serve: Transfer the hummus to a wide, shallow bowl. Create a well in the centre, fill it with the olive oil, and top with the za’atar. Serve with fresh pita or flatbreads.
💡 Tips for getting it right!
Use the best quality ingredients you can. There aren’t many ingredients in this recipe, so make sure they are top-notch for the best flavour.
Customise the consistency. If your hummus is too thick, gradually blend in ice-cold water, one tablespoon at a time, until you achieve the perfect texture.
🎨 Potential variations
Roasted Garlic Hummus: Roast a head of garlic for mellow sweetness and deeper flavour. Substitute the raw garlic in the recipe with the flesh from the roasted bulb.
Spicy Hummus: Muddle a small chilli pepper or add a pinch of Aleppo pepper flakes with the garlic for a fiery kick.
Roasted Red Pepper Hummus: Add 1/2 cup of roasted red peppers to the food processor along with the other ingredients.
🤔 Frequently asked questions
Can I use dried chickpeas to make this hummus?
Yes, you can use dried chickpeas to make this hummus. However, you will need to soak them overnight and cook them before using them.
Can I use canned chickpeas instead of jarred?
Yes, but jarred chickpeas tend to be softer and yield a smoother hummus, perfect for this quick recipe. If you only have canned chickpeas, they’ll still work!
What’s the best way to store leftover hummus?
Hummus keeps well in an airtight container in the refrigerator for up to a week.
I don’t have Za’atar, can I use something else?
If you don’t have Za’atar on hand, substitute with a sprinkle of dried thyme or oregano and a pinch of toasted sesame seeds for a similar flavour profile
If you try this recipe, let me know what you think!
Leave a comment, rate it, and don’t forget to tag a picture @theseveggiedelights on Instagram!
Za’atar Hummus
Equipment
Instructions
- Drain chickpeas (reserve aquafaba) and rinse. Cover with water in a bowl, rub chickpeas between fingers to loosen skins. Skim off skins, repeat for smoother hummus.
- In a food processor, blend tahini, garlic, lemon juice, and salt until smooth, scraping sides as needed.
- Add chickpeas and ice cubes to the processor. Blend on high, scraping down sides occasionally. Add ice-cold water, 1 tbsp at a time, for desired consistency.
- Spread hummus in a shallow bowl, create a well in the centre. Drizzle with olive oil, sprinkle with za’atar and serve with pita or flatbread.
Notes
- Aquafaba (chickpea liquid) can be used for vegan recipes like mayo.
- For extra-smooth hummus, repeat the skin removal process.
- Adjust garlic and lemon to your taste preferences.