The recipe Hummus and Za’atar is ready in around 45 minutes and is definitely an outstanding gluten free and vegan option for lovers of middl eastern food. For $1.61 per serving, you get a marinade that serves 4. One serving contains 778 calories, 34g of protein, and 31g of fat. This recipe from foodandspice.blogspot.com has 35 fans. If you have sea salt, garlic, juice of lemon, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Similar recipes include Chopped Hummus Dip with Za’atar, Hummus Deviled Eggs with Za’atar {Exercise Challenge}, and Za’atar Bread Rolls (Manaiesh Bi Za’atar).
Hummus and Za’atar Instructions
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. 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. 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.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.Transfer the hummus to a shallow bowl and drizzle with olive oil. 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.
Credit: Lisa’s Vegetarian Kitchen