Homemade Hummus with Za’atar Butter
Learn the secret to the BEST, creamiest homemade hummus! Then stir in roasted garlic and top with Za’atar-spiced butter if you dare. SWOON.
If you want Hummus to blow your mind, make your heart sing, and invade your dreams, you’re going to have to make it yourself.
You’ll need to start with the right chickpea, of course. You’ll need to prepare it with love. And you’ll need to top it with butter.
You think I’m crazy, but this is the best idea ever.
The Right Chickpea
The key is to start with dried chickpeas, not canned.
Yes, this is more work, but you will be surprised at the difference. Make this authentic homemade Hummus once, and you may never go back to your store-bought hummus, no matter how many Kalamata olives or roasted red peppers they grind into it.
You could take the easy way and just use raw garlic in your hummus. It’s good.
But YOU are an all star who loves this stuff, so please let me suggest roasted garlic.
Just cut the top of a bulb of garlic (or two or three or four), top the exposed cloves with olive oil, wrap in foil, and bake at 400 degrees for 45 minutes. Your house is going to smell amazing.
And by the way, you can roast the garlic any time. Place the roasted cloves in a jar in the fridge and just keep them submerged in olive oil. You’ll find all kinds of interesting recipes to stir them into, everything from mashed potatoes to mayonnaise.
So let me just say, butter is what has been missing from hummus your whole life.
Start with imported European butter, if you can, and clarify it to concentrate the flavor.
Sumac is a lemon-flavored spice in Za’atar. I found some at my local international grocery store, or, of course, you can find it on Amazon.
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Homemade Hummus with Za'atar Butter
Learn the secret to the BEST, creamiest homemade hummus! Then stir in roasted garlic and top with Za'atar-spiced butter if you dare. SWOON.
Drain and rinse the chickpeas. Place in a stock pot with baking soda and cover with at least 1 inch of cold water. Bring to a boil and simmer until the chickpeas are tender, about 1 ½ hours. Drain well, reserving 1/4 cup of cooking liquid.
In a food processor, combine chickpeas, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
Add tahini, lemon juice, and reserved liquid and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated.
Transfer to a serving bowl and drizzle with clarified butter. Top with (or stir in) Za'atar spice if desired.
- To roast the garlic, preheat oven to 400 degrees. Cut the top off a bulb of garlic so the cloves are exposed. Set the bulb on a piece of foil large enough to wrap the bulb. Top the exposed cloves with olive oil and wrap the bulb tightly in foil. Bake for 45 to 60 minutes or until a knife slides easily in to the middle of the bulb. The garlic can be made up to a week in advance and stored in the refrigerator. Remove cloves from bulb, place in a jar, cover with olive oil, and close lid tightly.
- To make the Za'atar spice blend, in a small jar add 1 teaspoon each dried thyme, sesame seeds, and sumac. Add 1/4 teaspoon salt. Shake to combine.
- If you insist, you may substitute two cans of chickpeas for the dried. Reserve 1/4 cup of the canning liquid for use in Step 3.
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