Hummus and Za'atar

Lisa's Vegetarian Kitchen

Ready in: 45 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
    Pasta and Rice;Canned and Jarred;Ethnic Foods
  • 2 cloves garlic, chopped
    Produce
  • juice from 1 lemon (3 tablespoons)
    Produce
  • 2 tablespoons olive oil + extra for serving
    Oil, Vinegar, Salad Dressing
  • paprika
    Spices and Seasonings
  • 2 tablespoons pine nuts
    Produce;Baking
  • 1 1/2 teaspoons sea salt, or to taste
    Spices and Seasonings
  • 1/3 cup tahini
    Ethnic Foods;Health Foods
  • 2 tablespoons za'atar, or to taste
    Ethnic Foods;Spices and Seasonings

Steps

  • 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.

Nutrition

  • Calories: 778.28  cal  (38.91%)
  • Fat: 30.55  g  (47.0%)
  • Saturated Fat: 3.74  g  (23.39%)
  • Carbohydrates: 100.34  g  (33.45%)
  • Sugar: 17.05  g  (18.95%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 918.24  mg  (39.92%)
  • Protein: 33.75  g  (67.51%)
  • Folate: 867.81  µg  (216.95%)
  • Manganese: 3.97  mg  (198.26%)
  • Fiber: 28.76  g  (115.05%)
  • Copper: 1.7  mg  (84.95%)
  • Iron: 13.51  mg  (75.03%)
  • Phosphorus: 750.15  mg  (75.01%)
  • Vitamin B1: 1.08  mg  (71.8%)
  • Vitamin K: 56.33  µg  (53.65%)
  • Magnesium: 213.76  mg  (53.44%)
  • Vitamin B6: 0.92  mg  (45.99%)
  • Zinc: 6.63  mg  (44.22%)
  • Potassium: 1525.47  mg  (43.58%)
  • Selenium: 19.67  µg  (28.1%)
  • Vitamin B5: 2.49  mg  (24.86%)
  • Vitamin A: 1177.92  IU  (23.56%)
  • Calcium: 233.56  mg  (23.36%)
  • Vitamin E: 3.47  mg  (23.12%)
  • Vitamin B2: 0.39  mg  (23.0%)
  • Vitamin C: 17.07  mg  (20.7%)
  • Vitamin B3: 3.99  mg  (19.95%)

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