Chopped Za'atar Hummus Dip
Hummus, lemon peel and kalamata olive come together in this Lebanese dip, fragrant with sumac and simmered on the stove.
1 hr 15 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
Soak the ¾ of a cup of garbanzo beans for 6-8 hours in 3 cups of water. Rinse and discard water.
- 2
Place rehydrated beans in pot cover with two inches of water and bring to boil. Boil for about 50 minutes or until you can squish them with the back of a fork.
- 3
Drain and set aside cooking water, rinse under cold water for 2 minutes. Remove skins from cooked beans. (optional).
- 4
Place sesame seeds and olive oil in your food processor and blend them together. Add garbanzo beans and 1 ½ tsp seasonings to food processor and blend. Gradually add some of the garbanzo bean water until the hummus is as creamy as desired.
- 5
To serve up the dip, spread the yogurt onto a small platter. Carefully spread out the hummus on top of the yogurt.
- 6
The sprinkle on parsley, lemon peel, salt and pepper, olives, tomatoes, cheese and cucumbers.
- 7
Sprinkle Za’atar seasoning blend equally over entire top of the hummus. Drizzle the olive oil on top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
