Upgrade Your Hummus With This Za’atar Hummus Recipe
There’s a restaurant here in Venice, California – Gjusta for any of you familiar – with the most delicious damn hummus in the world.
Fine, I haven’t tried all of the hummus in the world, but I have tried hummus in Israel, Turkey, and Greece and, well, I’m just going to go ahead and speculate that that makes me somewhat of an expert. (Feel free to disagree!)
The secret to Gjusta’s hummus (besides its out-of-this-world creaminess?): za’atar, a blend of Middle Eastern herbs bursting with flavor.
In an attempt not to go broke (Gjusta, while delicious, is not exactly cheap) and to healthify their za’atar hummus, which I can only imagine is not-super-healthy, I whipped up this version.
While my za’atar hummus recipe is less creamy and more hearty than the original, its my new go-to dip!
Hope you enjoy it as much as I do!
Za’atar Hummus Recipe
2 cups chickpeas (if canned: drain, rinse, and pat dry)
1 -2 cloves raw garlic, to taste
1/4 cup za’atar, divided
1/2 tsp salt
up to 1/4 cup extra virgin olive oil
In a food processor, add the chickpeas, garlic, half of the za’atar, and salt. Begin pulsing. Slowly add the olive oil until you reach your desired consistency. (If you’re using canned chickpeas, which are naturally more hydrated, you’ll need less oil than if you use fresh or frozen chickpeas.) Mix in half of the remaining za’atar before topping with the remainder. Serve with cucumbers or pita bread.