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Appetizers

Hummus with Za’atar

The Quirky Foodster Team

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10 minutes
Prep
0 minutes
Cook
6
Servings

Ingredients

  • 400 g (1 tin) chickpeas, drained, liquid reserved
  • 1/2 tsp baking soda (optional, for extra-smooth texture)
  • 80 g (1/3 cup) tahini
  • 2 garlic cloves
  • 3 tbsp fresh lemon juice
  • 3 tbsp cold water or reserved chickpea liquid
  • 1/2 tsp ground cumin
  • Salt, to taste
  • 3 tbsp olive oil, plus extra to serve
  • 1 tbsp za'atar spice blend
  • Warm pita bread, to serve

Method

  1. If using baking soda, simmer the chickpeas with it in water for 5 minutes, then rinse well — this softens the skins for an extra-smooth hummus. This step is optional.
  2. Blend the tahini and lemon juice in a food processor for 1 minute until pale and creamy.
  3. Add the garlic, cumin and half the chickpeas. Blend, then add the remaining chickpeas and cold water gradually, blending until smooth and light.
  4. Season with salt to taste.
  5. Spread onto a shallow plate, swirling with the back of a spoon. Drizzle generously with olive oil and sprinkle with za'atar.
  6. Serve with warm pita bread.

Introduction: Hummus, meaning 'chickpeas' in Arabic, is one of the most widely recognised dishes of the Levant, though
its exact origins are shared and debated among several countries in the region. Made from blended
chickpeas, tahini, lemon and garlic, it is a staple mezze served at nearly every halal table across the
Middle East, topped here with za'atar — a fragrant blend of dried thyme, sumac and toasted sesame —
and a generous pour of olive oil.

Cultural Background: Hummus, meaning 'chickpeas' in Arabic, is one of the most widely recognised dishes of the Levant, though
its exact origins are shared and debated among several countries in the region. Made from blended
chickpeas, tahini, lemon and garlic, it is a staple mezze served at nearly every halal table across the
Middle East, topped here with za'atar — a fragrant blend of dried thyme, sumac and toasted sesame —
and a generous pour of olive oil.

Tips: Blending the tahini and lemon juice first before adding chickpeas creates a lighter, creamier hummus. Reserved chickpea liquid (aquafaba) can replace water for extra creaminess. For the smoothest texture, peel the chickpea skins after simmering with baking soda.

Variations: Top with sautéed halal minced lamb and pine nuts for a heartier appetizer, known as hummus bil lahmeh. Add roasted red pepper to the blend for a smoky, sweet variation. Swap za'atar for a drizzle of chilli oil and paprika for a different flavour profile.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Serve chilled or at room temperature; hummus does not need reheating.

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