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top down view of hummus spread on a light blue plate, topped with chickpeas and olive oil
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Classic Hummus with Za'atar Chickpea Topping

This hummus recipe is so simple to make, all natural, is cheaper and at least 100% fresher and tastier than store-bought.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: hummus
Servings: 12
Author: Julia Frey of Vikalinka

Ingredients

  • 2X400g/14oz cans of chickpeas
  • 3 tsp ground cumin
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 lemon, juice only
  • 60g/1/4 cup This is an affiliate link.tahini
  • 50ml/1/4 cup This is an affiliate link.olive oil

For Za'atar Chickpea Topping

  • 100g/1/3 cup canned chickpeas
  • 1/2 tbsp This is an affiliate link.olive oil
  • salt
  • 1/4 tsp garlic powder
  • 1/4 tsp Za'atar seasoning

Instructions

  • Preheat the oven to 200C/400F. Measure out 1/3 cup of chickpeas, pat them dry with paper towel and arrange on a rimmed baking pan. Then drizzle with 1/2 tbsp of olive oil and sprinkle with the garlic powder and Za’atar, roast in the oven for 15 minutes. Cool and set aside. Keep in an airtight container till needed.
  • In a saucepan boil the rest of the canned chickpeas in their liquid for 10 minutes uncovered. Let them cool. The chickpeas should be very soft and have no resistance when squished between a thumb and a forefinger.
  • Add the cooled chickpeas with their cooking liquid, the cumin, garlic, salt, lemon juice, tahini and olive oil. Blend until very smooth. Serve topped with the roasted za’atar chickpea and flatbread.

Nutrition

Calories: 135kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 125mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg