Hummus, the creamy chickpea spread/dip that seems to always be a fan favourite, has finally arrived to my blog. You’re in for a treat because this is honestly the *best* hummus I have ever had. I may be biased because Jonathan came up with the recipe, but all I have to say is try it, and you’ll see what I mean.
Hummus is one of those foods that tastes great almost any time of day and packs a nutritional punch. Have it with tortilla chips, celery and carrots, in a sandwich, with your eggs and avocado, or in a big dollop on your salad or quinoa bowl concoctions.
The main ingredient in hummus is chickpeas (AKA garbanzo beans) which are an excellent source of protein, zinc, magnesium, folate and fibre. Pairing chickpeas with tahini, which is sesame seed butter, lots of garlic, lemon and olive oil makes for a rich, flavourful hummus. This recipe is different from most since it also incorporates za’atar which is a spice blend of thyme, sumac and toasted sesame seeds. I think you’ll like this twist. I definitely won’t have my hummus any other way now! If you decide to make this, be sure to tag me on instagram with your creation!
1 can (398mL) chickpeas
1/2 cup tahini
1/2 cup olive oil
1 tbsp cumin
1 tsp za’atar (a delicious blend of sumac, thyme and toasted sesame seeds)
2 large cloves of garlic
1/4 cup filtered water
1 tsp Himalayan salt/ sea salt
1. Put all ingredients into a high-powered blender (like a Vitamix) and blend until smooth. Store in a glass container in the fridge.
Note: If you’re serving this as an appetizer, you can swirl the hummus in a bowl with a spoon. Start from the outer edge of the bowl and slowly swirl around the bowl until you reach the middle. Lightly drizzle with olive oil and top with za’atar, paprika, olives, or cumin, or a combination of all of the above.