What you'll need

 

• 3 cups of cooked chickpeas*

• Juice and zest of 1 large lemon- you can also use lemon juice from the glass bottles (follow directions on the botle closely if using concentrate)

• 2 garlic cloves

• ¼ cup tahini

• 2 tbsp olive oil (plus extra for serving)

• A few tbsp of cooking water, as needed 

• 3 tbsp smoked or sweet paprika

• 1 tbsp zaatar (optional - thyme or oregano can also be used if zaatar is unavailable)

• 1 tsp salt

• A pinch of pepper

• A high powered blender or food processor

 

*If starting with dry chickpeas, I recommend soaking them overnight with 1 tsp of baking soda to soften their skin and help cook them more quickly (plus it makes them more digestible).

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Method

 

• Roughly chop the garlic and process with the chickpeas, the tahini and lemon zest for about 30 seconds.. 

• Squeeze the lemon (you'll get more juice if your lemon is at room temperature). Add in the juice and zest, along with the olive oil, and the spices.

• Continue processing until completely smooth, adding water (in 1 tbsp increments) as needed until completely smooth. 

• To serve, put the hummus in a bowl, dig a moat with the back of a spoon and fill with extra virgin olive oil. Then sprinkle with little pinches of paprika and zaatar (or crunchy savoury granola for a modern twist!) on the outer edges of the dip.

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Pair well with McCloud BBQ and Jounieh Nights savoury granola. 

Sprinkle some as a topping in the serving platter before adding the oil, or top your open-faced hummus sandwich for extra crunch