One of my very favorite but underutilized spices is za'atar. A mixture of thyme, oregano, marjoram, sesame seeds, and sumac, this Middle Eastern blend can be served numerous ways, usually in savory applications.
The first time I tried za'atar was on a flatbread--dairy-laden, no doubt--I bought from the farmer's market nearly six years ago. The fact that I still think about that fateful day is a testament to this multifaceted condiment, I think!
While this hummus looks unremarkable, it's laced with za'atar spice and lemon. It's a perfect accompaniment to crudites, crackers, and yes, even a delicious flatbread. If you're wondering where to purchase za'atar, you'll be able to find it at a health food store like Whole Foods or any ethnic grocer.
YIELDS
3 1/2 cups
PREP TIME
COOK TIME
TOTAL TIME
- 3 cups (2 cans) chickpeas, drained
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2-3 cloves garlic
- 2 teaspoons za'atar spice
- 1/2 teaspoon sea salt
- 2/3 cups water (add more or less depending on desired consistency)
- 2 tablespoons olive oil
- paprika for garnish
- extra chickpeas for garnish
Directions
1. Drop garlic cloves in a food processor and pulse a few times until they are minced.
2. Add remaining ingredients except water and olive oil and pulse to combine.
3. With the processor running, slowly pour in water until hummus has reached your desired consistency. Turn processor back on and drizzle in olive oil until combined.
4. Serve, topped with warm chickpeas, extra za'atar, paprika, and a drizzle of olive oil.
Also by Molly: Vegan Cobb Salad with Tempeh Bacon
Related: Vegan Spinach Artichoke Dip
Rosemary and Roasted Garlic Bean Dip
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Photos: Molly Lansdowne
