Homemade Hummus with Za'atar Butter - Culinary Hill.mp4

Step 1

Drain and rinse the chickpeas. Place in a stock pot with baking soda and cover with at least 1 inch of cold water. Bring to a boil and simmer until the chickpeas are tender, about 1 1/2 to 4 1/2 hours, depending on the age of your chickpeas. Drain well, reserving 1/4 cup of cooking liquid.

Step 2

Pour the chickpeas onto a very clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off. (It is not required to remove all skins, but roasted chickpeas taste better if you do.)

Step 3

In a food processor, combine chickpeas, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.

Step 4

Add tahini, lemon juice, and reserved liquid and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated.

Step 5

Transfer to a serving bowl and drizzle with clarified butter. Top with (or stir in) Za'atar spice if desired.