Hummus with Za’tar

Za'tar is a Middle Eastern seasoning blend containing dried herbs and sesame seeds. It's so delicious that you can even just dunk your favourite pita bread into olive oil then into the Za'tar. This is where you save your best Extra Virgin Olive generous and savour every delicious morsel!


  • 1 cup dried chickpeas (see Step 1) or 2 cups canned, drained and liquid reserved
  • ½ tsp baking soda (if using dried chickpeas)
  • 9 tbsp tahini
  • 4 tsp freshly squeezed lemon juice, plus more if needed
  • 2 cloves garlic, peeled
  • 1 ½ tsp sea or kosher salt, plus more if needed
  • Z’atar or toasted nuts or seeds for garnish
  • Paprika for garnish
  • Olive oil for garnish


  1. If using dried chickpeas, follow directions for overnight soaking (see below). To cook, place in a saucepan with 3 times their volume of water. Add baking soda and set the pan over medium heat. Cook over a low heat for 1 to 2 hours with lid slightly ajar until chickpeas are very tender. Remove from heat, drain, reserving the cooking liquid. Rinse with cold water to loosen the skins. Pick out the loose skins and discard (I would recommend doing this step with canned chickpeas too.)
  2. In a food processor or blender, puree the tahini, lemon juice, garlic and salt until smooth. Reserve a handful of the chickpeas for garnish, then add the remaining to the food processor; puree until utterly smooth. Taste and add additional lemon juice or salt if desired. If too thick, add some of the cooking liquid until it’s a scoopable consistency.
  3. Scrape the hummus into a bowl and smooth the top. To serve, use the back of a spoon to make depressions in the top. Scatter the reserved chickpeas along with a generous sprinkling of Z’atar and drizzle generously with olive oil.   Serve at room temperature with Za’tar Pita Crisps.

Za’tar Pita Crisps

Preheat oven to 375 F.  Brush 4 to 6 pita bread with olive oil on both sides then cut into 8 wedges. Place wedges on a baking sheet and sprinkle generously with Za’tar seasoning and kosher or sea salt.  Bake for 15 minutes in preheated oven, turning once halfway through until golden and crispy.  Stored in an airtight container.

Soaking:  Dried chickpeas must be soaked before cooking.  To soak, place dried chickpeas in a large bowl, then cover with cold water, coming at least 2 inches above the top of the chickpeas.  Let stand overnight (chickpeas will have doubled in volume) then drain and follow cooking instructions above.


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