Many people think of hummus as a snack or appetizer, but for a little person like myself it’s a meal! And a simple, convenient and tasty meal at that. Hummus is also a terrific canvas for adding or experimenting with your favorite flavors … maybe it’s Middle Eastern in origin, but that’s no reason not to try adding Indian, Ethiopian or other flavors.
But for this hummus, I’ve returned to Middle Eastern flavors. This is actually a very basic, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za’atar, it’s an extraordinary treat. For those of you who haven’t tried it yet — and you should! — za’atar is a unique Middle Eastern blend of aromatic dried herbs, sumac, black salt and toasted sesame seeds that adds a wonderful zesty and salty flavor to dishes. You’ll love even just the smell of it.
Pre-blended commercial versions of za’atar are easily available these days from large grocers. To tell the truth, I’ve never even tried a commercial variety, so I can’t speak to their quality. But it’s so easy to make at home, and stores well in a tightly sealed and refrigerated container, that the thought of buying it never occurs to me. You can find my recipe for homemade za’atar here. I’ve included 2 tablespoons of za’atar strictly as a suggestion — you may wish to add more.
|Hummus and Za’atar|
|Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on March 12,2016
Creamy chickpea hummus served with a zesty, salty and aromatic Middle Eastern blend of herbs and toasted sesame seeds
Makes about 4 cups
This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. Started by lovely Susan, I am now the administrator. This month Shaheen of Allotment to Kitchen is kindly hosting.
On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You EatApply for a Loan here without collateral in Africa from African Development bank