Zaatar Hummus Recipe

Prepare chickpeas (optional for extra smooth)

For silkier hummus, remove skins: place drained chickpeas in a bowl of water and rub between your fingers to slip off skins. Skins can be discarded. This step takes 5–8 minutes but is optional.

Blend tahini and lemon

In a food processor, combine tahini and fresh lemon juice. Process for 30–45 seconds until the mixture becomes pale and slightly whipped; this step helps make a creamy hummus.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and 1/2 teaspoon of the salt to the whipped tahini mixture. Pulse 10–15 times to incorporate and mellow the raw garlic.

Add chickpeas and initial blending

Add the drained chickpeas to the processor. With the machine running, drizzle in 2 tablespoons of the olive oil. Process for 1–2 minutes until a thick paste forms, stopping to scrape down the bowl as needed.

Adjust texture

With the processor running, add cold water 1 tablespoon at a time (about 3–4 tablespoons total) until the hummus reaches a smooth, spreadable consistency. Taste and add remaining 1/2 teaspoon salt or up to 1 tsp total to preference. If too thick, add an additional tablespoon of water or olive oil.

Final blending

Process an additional 20–30 seconds to incorporate air and create a silky texture. Transfer the hummus to a shallow serving bowl and smooth the surface with the back of a spoon, creating a slight well in the center for the topping.

Prepare zaatar oil

In a small bowl, combine 2 tablespoons extra-virgin olive oil with the 2 tablespoons zaatar. Stir to make a loose paste; this blooms the zaatar's flavors.

Assemble and garnish

Spoon the zaatar-oil mixture into the well on the hummus, spreading slightly but leaving some hummus visible at the edges. Drizzle any remaining olive oil over top. Sprinkle optional lemon zest and a light dusting of smoked paprika or sumac for color and brightness.

Optional crunchy garnish

If using, lightly toast pine nuts in a dry skillet over medium heat until golden (1–2 minutes), then sprinkle over the hummus. Alternatively, scatter chopped parsley for freshness.

Serve

Serve the zaatar hummus at room temperature with warm pita, pita chips, vegetable crudités, or as part of a mezze spread. Leftovers keep refrigerated in an airtight container for up to 4 days; drizzle a little extra olive oil on top before storing to help preserve.