Ingredients
- 1 540 ml/19 oz. can chickpeas drained and rinsed (about 1 2/3 C.) (see below)*
- ¼ cup of hot water
- ¼ cup of tahini
- 1-2 cloves garlic no need to chop, can add whole
- 3 tbsp of lemon juice
- Tiny pinch of red pepper flakes
- ½ tsp. salt
- 1 tsp. za’atar spice blend see below**
- ¼ tsp. paprika
- 1-2 Tbsp. olive oil
Instructions
- Whirl chickpeas and hot water in food processor until fluffy. Scrape down sides of food processor.
- Add tahini, garlic cloves, lemon juice, red pepper flakes, salt, za’atar, and paprika.
- Whirl until smooth and creamy, scraping down sides of food processor if necessary.
- With the food processor running, drizzle in olive oil and blend well.
- Garnish options: pumpkin seeds, chopped pistachios, a sprinkle of paprika and/or parsley, a drizzle of olive oil, lemon zest
Notes
*Canned chickpeas work better and give a smoother texture than dried then cooked chickpeas, but the recipe works with either.
** Za’atar is a Middle Eastern spice blend found in the international food section at some grocery stores, as well as at Middle Eastern markets. OR you can easily make your own blend as follows:
Ingredients for Za’atar
1 tablespoon dried thyme, crushed (or substitute oregano)
1 tablespoon ground cumin ** (see below)
1 tablespoon ground coriander ** (see below)
1 tablespoon toasted sesame seeds (can use white or black sesame seeds)
1 tablespoon sumac (the most important ingredient!)
1/2 teaspoon kosher salt
1/4 teaspoon or more chili flakes - optional
Mix all the ingredients together in a small bowl. Store in an airtight container in refrigerator for up to 3 months.
** For the best flavour, toast whole cumin and coriander seeds until fragrant, then grind. (Do not grind the sesame seeds).
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