Who doesn't love hummus? It's so easy to make that you really don't have an excuse to keep buying that overly processed stuff from the store. It healthy-ish and filling.
I'm generally not a fan of plain old hummus. I like to zhuzh it up, buy adding unique flavorings and toppings like caramelized onions, ground lamb and of course, fresh home grown cherry tomatoes! It's peak summer and we have cherry tomatoes coming out of our ears, so why not find new ways to enjoy them? This recipe will level up your hummus game.
This recipe is so easy anyone can whip it up in under 15 minutes! Guaranteed! It calls for staple pantry ingredients like canned chickpeas, olive oil and tahini. If you don't have tahini, then I would totally recommend you get some. It is a versatile sesame seed paste that can be used in spreads, salad dressings and more. It also calls for garlic, which we all (should) have on hand and lemons. If you happen to be out of lemons, you can substitute for white wine vinegar, but the flavor will not be quite the same.
This recipe is also quite adaptable. You can blend in other spices like paprika or coriander. You can also blend in half of a cooked red beet and you'll end with the reddest, coolest looking hummus ever. My recipe below is a starting point, so get creative and try out some variations. Feel free to post them to social media and tag us! We'd love to see how you adapt this recipe.
Hummus with blistered tomatoes and Za'atar
- Food Processor
- 1 Can Chickpeas - 19oz, Drained and rinsed
- ½ cup Extra Virgin Olive Oil
- 4 tablespoon Tahini
- 2 Lemons, juiced
- 2 Garlic cloves
- 1 teaspoon Kosher salt - Adjust as needed
- ½ teaspoon Cumin - Optional
- 1 cup Cherry tomatoes
- 1 tablespoon Extra Virgin Olive Oil
- Za'atar spice - as much or as little as you like
- Chopped parsley - Optional
- Extra Virgin Olive Oil to drizzle - Optional
- In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, salt and cumin. Process and scrape the sides down.
- Because lemons have varying levels of juice, you may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up.
- Process until very smooth. When you think you're done processing, process for another 2 minutes. Trust me, this is how you get the creamiest hummus ever.
- Taste and adjust seasoning
- Spread humus in a bowl or plate
- In a small frying pan, add 1 tablespoon Extra Virgin Olive Oil and cherry tomatoes. Cook on high heat until tomatoes start to blister and pop but not fall apart. This should only take 3-5 minutes, depending on your stove-top.
- Spoon warm tomatoes over hummus
- Sprinkle Za'atar spice mix over the top. Use as much or as little as you like. Sprinkle chopped parley if using. Drizzle Extra Virgin Olive Oil if using.
- Enjoy with pita or crackers.
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