Za'atar Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain into a bowl and reserve 1/4 cup of the can liquid (aquafaba). For creamier hummus, optionally peel a few chickpeas by pinching skins off—about 6–8 peas improves texture.

Blend hummus

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse until coarsely combined, then run continuously while slowly streaming in 2 tablespoons of olive oil. Scrape down the bowl as needed.

Adjust texture and season

With the processor running, add the reserved chickpea liquid (or cold water) 1–2 tablespoons at a time until the hummus reaches a smooth, creamy consistency (about 1/4 cup total). Taste and adjust salt or lemon if desired. Process 30–60 seconds more to fully emulsify.

Transfer to serving bowl

Spoon the hummus into a shallow serving bowl, using the back of the spoon to create a shallow well in the center for the za'atar oil.

Make za'atar oil by whisking the za'atar spice with 3 tablespoons of olive oil in a small bowl until evenly mixed.

Pour the za'atar oil into the well on the hummus so it pools. Sprinkle the chopped parsley over the hummus and dust lightly with sumac if using. Drizzle any remaining oil around the edge.

Arrange the cucumber slices, sweet pepper halves, carrot sticks, marinated olives and stuffed grape leaves around the hummus on a large platter. Keep pita wedges on the side or tuck them alongside for easy grabbing.

Serve at room temperature. Encourage guests to dip vegetables, olives, dolmas and pita into the za'atar hummus. Leftover hummus keeps covered in the refrigerator for up to 4 days.