Hummus with Blistered Tomatoes and Za’atar

 

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

Topping

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.