Wednesday, April 6, 2016

za'atar hummus // kalamata + garlic

za'atar hummus // kalamatas + garlic
Justin and I plow through so much hummus in a week it is kind of embarrassing - it is our snack of choice and I love adding it to my veggie wraps. 

Hummus is also our go to if we are heading to a party or on a road trip and it is something our friends always have on hand for us too. 

I mean you can't really go wrong with hummus, am I right?


za'atar hummus // kalamatas + garlic
Making your own Hummus at home is incredibly easy and you can do it on the cheap.
 It's even less expensive if you  have time to cook up a big batch of dried chickpeas.

za'atar hummus // kalamatas + garlic
Justin absolutely loves kalamata olives - in hummus they add a nice bit of extra salt that he loves.

The za'atar is for me- I love using this spice blend in my hummus. If you can't find or have za'atar on hand  simply omit, the hummus will still be tasty.

za'atar hummus // kalamatas + garlic
za'atar hummus // kalamatas + garlic
za'atar hummus // kalamatas + garlic
Za'atar Hummus // Kalamata + Garlic
serves a crowd!

you will need:
3 cups cooked chickpeas
2 cloves of garlic
1/4 cup tahini
juice of 1 lemon
salt to taste
1/4 cup water
1 tsp za'atar
1/4 cup kalamata olives
olive oil drizzle

assembly:
In the bowl of a large food processor ad chickpeas, garlic, tahini, lemon juice + salt . Process for about a minute until a thick paste begins to form. Stop and scrap down the sides.

Turn processor on and slowly add the water until the  hummus begins to turn smooth and creamy.

Scrap down sides and add za'atar + olives - pulse a few times to incorporate the olives and spice.

Transfer hummus to an airtight container, drizzle with olive oil and sprinkle with a bit of za'atar and olives.

Should stay fresh for 1-2 weeks in the fridge.

Enjoy!

Yum

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