Ingredients

  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 2 cloves garlic, chopped
  • juice from 1 lemon (3 tablespoons)
  • 2 tablespoons olive oil + extra for serving
  • paprika
  • 2 tablespoons pine nuts
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/3 cup tahini
  • 2 tablespoons za'atar, or to taste

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.
  • INGREDIENTS:
  • Length: 480 minutes

Step 2

  • Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 120 minutes

Step 3

  • Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.)Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 4

  • Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Transfer the hummus to a shallow bowl and drizzle with olive oil.
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  • EQUIPMENT:

Step 6

  • Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles.Refrigerate leftover hummus for a few days or freeze for up to a month.
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