I am a huge fan of hummus. But, for some reason, I often forget how much I love this popular Mediterranean dip and will go weeks (even months!!) before eating it again. You guys, this makes no sense. So, last weekend as I contemplated what to make for dinner, I decided I wanted hummus. Since I would also be feeding two hungry boys (one big and one small) I decided to call it a theme night with marinated Greek lamb kebabs, fresh veggies and some other delicious surprises coming later this week.
For today we have hummus.
One reason I love hummus so much is its options. Of course, there is classic hummus- chickpeas, olive oil, lemon, garlic and tahini. Delicious, amazing and my absolute favorite forever and ever. BUT, sometimes the classics beg to go a little (or lot) crazy! The overall formula stays the same (in theory you could leave out the tahini, but if you do I promise it WILL NOT taste like hummus), but in the end you’ve created something brand new!
Like, basil hummus, beet hummus, kalamata olive hummus, chipotle hummus…
You see where i’m going here.
Hummus is what I call a “have fun with it” recipe (unless you want CLASSIC hummus, then don’t). Yes, you’ll need the essentials (a bean, tahini, olive oil) but the rest is up to you!
So, last weekend I decided to have a little fun (not crazy out there fun, but fun) and made this oh so creamy White Bean Hummus with Za’atar and Paprika. You’ll notice that I used one can of white beans and one can of chickpeas- honestly, you guys, I did this only because I had one of each. I would have used two cans of white beans if I had been better prepared. If white beans make you nervous, garbanzo beans will work just fine. The rest of the recipe is fairly basic and classic, only I added some ground cumin because I think it gives it a little extra depth and flavor.
The fun part? Za’atar
To be honest, I’m new to the Za’atar spice club, but the blend sounded pretty legit- sesame seeds, sumac, dried herbs, salt, and perhaps some other spices depending on the blend. The most popular form of use is to dip fresh pita in oil and then in za’atar; however, sprinkled over dips and spreads, like hummus, is also common.
I am a big fan of this newly discovered (by me) spice blend, but I’m not at all surprised because I love salt, sumac and sesame seeds.
I added some sweet paprika and chopped parsley as a final touch and, omg, you guys, it was perfect! Nothing tops sitting down to a large bowl of this dreamy, creamy goodness with pillowy soft pita bread and fresh crunchy vegetables 🙂
- 15 oz white beans 1 can, drained
- 15 oz chickpeas 1 can, drained with 1/2 cup chickpeas set aside for garnish
- 3/4 cup tahini I used this full 8 oz package from tjs
- 1/4 cup olive oil plus more for serving
- 1 teaspoon ground cumin
- 4 cloves garlic roughly chopped
- 2 lemons juiced
- salt to taste
- 1.5 teaspoons Za'atar
- 1 teaspoon sweet paprika
- Fresh parsley finely chopped
Place the drained white beans, chickpeas, tahini, olive oil, ground cumin, garlic, lemon juice and salt in the bowl of a high speed blender or food processor. Blend the ingredients until completely puréed and silky smooth.
Taste and season to your preference- more salt, tahini, olive oil, etc.
Transfer hummus to a serving bowl, drizzle with olive oil, and garnish with reserved chickpeas, Za'atar, sweet paprika, and fresh chopped parsley.
Serve with soft pita bread and fresh vegetables.
**this makes enough hummus to entertain a small group of 6-8 friends and keeps well in the refrigerator for approximately 5-7 days.