Chunky hummus w/ za’atar
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.
1 cup cooked chickpeas (rinse and drain, but save liquid)
3 cloves garlic, peeled and cut in large pieces
juice of one half lemon
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