Chunky hummus w/ za’atar

by AdamB

This is a slightly lighter take on good classic hummus.  No sun-dried tomatoes, no pesto, no artichokes and basil.   Just plenty of punch from za’atar and smoked paprika.

Serves 2


1 cup cooked chickpeas (rinse and drain, but save liquid)

3 cloves garlic, peeled and cut in large pieces

1T tahini

juice of one half lemon

1T za’atar

1t smoked paprika

salt + pepper

good quality olive oil

crisp raw vegetables, cut for dipping (yellow, orange or red peppers; carrots; fennel; jicama; endive leaves)


Finely mince garlic in mini chopper.  Add chick peas,  about .25 cup of chick pea liquid or water and a heaping tablespoon of tahini. Pulse chopper several times .  You want to blend ingredients well — and to make sure tahini does not clump — while leaving paste a little chunky.   Now add lemon juice, salt, pepper, za’atar and paprika and pulse a few more times.  Adjust seasonings to preference (and add liquid if needed).

Serve with fresh veggies.   Top hummus with a dash of olive oil and extra za’atar