Zaatar Hummus Food

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ZA'ATAR HUMMUS



Za'atar Hummus image

Creamy homemade hummus topped with olive oil and Za'atar seasoning. This Za'atar Hummus is easy to make and the perfect dip for homemade crackers or veggie sticks! Makes approx. 2 cups of hummus.

Provided by Elephantastic Vegan

Categories     Basics     Condiment     Dip

Time 5m

Number Of Ingredients 7

17 oz canned chickpeas (rinsed and drained)
3 tablespoons tahini
3 teaspoons lemon juice
1 teaspoon salt
1/2 cup water
1 teaspoon olive oil
2 teaspoons za'atar

Steps:

  • Add the chickpeas, tahini, lemon juice, salt, and water to a blender (or food processor). Blend until completely smooth (you can add more water if the consistency is too thick).
  • Add the hummus to a bowl, top with a drizzle of olive oil and sprinkle with za'atar.

Nutrition Facts : Calories 183 kcal, Carbohydrate 19 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, Sodium 922 mg, Fiber 6 g, ServingSize 1 serving

ZA'ATAR CHICKEN OR EGGPLANT AND HUMMUS WITH ISRAELI SALAD



Za'atar Chicken or Eggplant and Hummus with Israeli Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

1/4 cup toasted sesame seed
1/4 cup sumac
3 tablespoons dried dill
2 rounded tablespoons granulated garlic
2 rounded tablespoons granulated onion
2 rounded tablespoons dried thyme
2 rounded tablespoons dried oregano
1 rounded tablespoon fennel pollen or ground fennel
1 rounded tablespoon red pepper flakes
Salt
1 medium firm, heavy eggplant, trimmed and cut into planks or 4 boneless, skinless chicken breasts and their tenders
Pepper
Olive oil non-aerosol spray
1 large (29 ounces) can or 2 small (14 ounces) cans chickpeas
1/3 to 1/2 cup tahini paste
2 cloves garlic, crushed
Juice of 2 lemons
2 tablespoons EVOO
1 teaspoon ground cumin
7 to 8 Israeli pickles or 2 large deli half-sour or garlic pickles, chopped
1/2 seedless cucumber or 4 Persian cucumbers, chopped
2 tomatoes, chopped
1 small onion, chopped
1/3 cup loosely packed parsley, chopped
1/3 cup loosely packed dill, chopped
1/3 cup mint leaves, chopped
Juice of 1 lemon
1/4 cup EVOO
Salt and red or black pepper
Large flat thin pitas

Steps:

  • For the za'atar spice blend: Combine spices for za'atar in small plastic container. Cover and shake to combine.
  • For the chicken or eggplant and hummus: Salt eggplant planks if using, drain and press on a kitchen towel or pound chicken breast cutlets and tenders on gel board to 1/8 inch thick if using. Season the chicken with salt and pepper. Season eggplant or chicken with za'atar lightly on both sides.
  • Heat a cast-iron skillet or griddle or large nonstick pan over medium high heat. Spray pan with oil and, working in batches, place eggplant or chicken in the pan and cook until brown and tender, about 3 to 4 minutes. Flip and cook another 3 to 4 minutes, then remove and transfer to a platter. Slice into strips when ready to serve.
  • To make the hummus, in a food processor bowl, combine chickpeas, tahini, garlic, lemon juice, EVOO, 3 tablespoons za'atar and cumin. Process until smooth and add water if needed to thin. Transfer to a bowl.
  • For the Israeli salad: Combine pickles, cucumbers, tomatoes, onions and herbs in a bowl. Add lemon juice, EVOO, salt and red or black pepper and toss to combine.
  • Serve eggplant or chicken on platter with salad, hummus and pita bread.

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