Za'atar Hummus with Olive Tapenade Recipe

5 from 1 vote

Za'atar Hummus with Olive Tapenade Recipe

This easy Za’atar Hummus with Olive Tapenade recipe combines three of the best appetizers into one irresistible dip! Serve it with pita bread, veggie sticks, and more.

Prep Time15

Cook Time22

Total Time37

Course: Appetizer, Snack

Cuisine: American, middle eastern

Keyword: appetizer, chili oil, dip, dip recipe, easy hummus recipe, middle eastern, olive spread, olive tapenade, party appetizer, snack, vegetarian

Servings: servings

Author: Food Dolls

Equipment

Ingredients

Chili Oil

4 Tablespoons salted butter
1/4 cup extra virgin olive oil
2 teaspoons Aleppo chili pepper
1 Tablespoon Za'atar seasoning

Olive Tapenade

13 ounces Kalamata olives drained and pitted
6 ounces Manzanilla green olives drained and pitted
2 ounces capers drained
4 ounces sun-dried tomatoes packed in olive oil
2 cloves garlic peeled
1/2 cup Italian flat-leaf parsley loosely packed
1/2 cup fresh basil loosely packed
1 teaspoon black pepper freshly ground
Salt to taste
2 Tablespoons extra virgin olive oil
2 teaspoons lemon juice freshly squeezed

Hummus

1 (15 ounce) can chickpeas, drained and rinsed
1 teaspoon baking soda
1/4 cup tahini
1 Tablespoon extra virgin olive oil
1/2 medium lemon juiced
1/2 medium lime juiced
3/4 teaspoon ground cumin
1/2 teaspoon sea salt or to taste
1/2 teaspoon white pepper
1/4 cup ice water with ice + more as needed

Instructions

For the Chili Oil

Melt the butter in a medium-sized sauté pan. Add the oil, Aleppo pepper, and za’atar.
4 Tablespoons salted butter, 1/4 cup extra virgin olive oil, 2 teaspoons Aleppo chili pepper, 1 Tablespoon Za'atar seasoning
Cook over medium heat stirring continuously for 1-2 minutes or until the butter and oil are combined and smooth. Set aside.

For the Tapenade

Place all the ingredients in a food processor. Pulse until the mixture is well minced and combined.
13 ounces Kalamata olives, 6 ounces Manzanilla green olives, 2 ounces capers, 4 ounces sun-dried tomatoes packed in olive oil, 2 cloves garlic, 1/2 cup Italian flat-leaf parsley, 1/2 cup fresh basil, 1 teaspoon black pepper, Salt to taste, 2 Tablespoons extra virgin olive oil, 2 teaspoons lemon juice

For the Za’atar Hummus

Drain and rinse the canned chickpeas until the water runs clear. Submerge them in a large pot of water over high heat. Add the baking soda, and bring the ingredients to a boil. Reduce the heat to medium, and cook for 20 minutes.
1 (15 ounce) can chickpeas, drained and rinsed, 1 teaspoon baking soda
Remove the pot from the heat, and rinse and drain the chickpeas again. Immediately submerge them in a bowl of cold water, and rub them to remove any excess skin.
Add the chickpeas to the bowl of a high-powered blender or food processor along with the tahini, olive oil, lemon, and lime juice. Pulse until smooth.
1 Tablespoon extra virgin olive oil, 1/4 cup tahini, 1/2 medium lemon, 1/2 medium lime
Add the cumin, salt, pepper, ice cubes, and water, and pulse again. Add more water as needed until the mixture is smooth and creamy.
3/4 teaspoon ground cumin, 1/2 teaspoon white pepper, 1/2 teaspoon sea salt or to taste, 1/4 cup ice water
Spread the hummus on a large plate. Layer the olive tapenade on top followed by the chili oil.
Garnish with fresh chives and parsley, if desired. Serve immediately with pita bread or snacks of choice.
Store hummus and olive tapenade in separate airtight containers in the fridge. The hummus will last for 1-2 days, and the tapenade will stay fresh for 1-2 weeks.

Nutrition