This Za’atar Hummus with Olive Tapenade combines three of the best appetizers into one irresistible dip. Creamy, savory, and absolutely delectable, it’s the perfect spread for date nights, holiday parties, afternoon snacks, and everything in between! Pair it with warm pita bread, crispy crackers, or crunchy veggies, or slather it on bread slices for a serious sandwich upgrade.
Table of Contents
Why You’ll Love This Za’atar Hummus Recipe
There are countless reasons to fall head over heels for this savory za’atar hummus.
- It combines three recipes into one so you never have to choose between your favorites.
- It looks super fancy but it really easy to make.
- The combination of ingredients creates the perfect balance of tastes and textures.
- It’s loaded with healthy fats and fiber for a snack you can feel good about.
- This recipe makes a lot. So, it’s perfect for a hungry crowd!
What Is Za’atar?
Za’atar is a popular Middle Eastern spice blend that is used in a wide variety of dishes such as Za’atar Chicken with Vegetables, Za’tar Air Fryer Potato Wedges, and Burrata with Roasted Tomatoes and Za’atar Pita. Although always savory, every region of the Middle East tends to have its own take on the blend. However, it almost always contains a combination of savory, earthy-tasting herbs such as oregano, thyme, and marjoram.
In addition, no matter what, every za’atar blend contains sumac! A spice commonly found in East Asia, Africa, and the southern region of North America, sumac is derived from a plant related to the cashew plant. It has a tangy, lemony flavor that contributes to the unique, delicious flavor of za’atar.
Ingredients You’ll Need
As mentioned, we combined three different appetizers into one to create this za’atar hummus recipe, but don’t worry! We kept the ingredient list simple. Here’s everything you’ll need:
Chili Oil
- Butter – Salted butter works best to create a rich base for the oil.
- Oil – Extra virgin olive oil combines with the butter helping to create a thin consistency and sauté the remaining ingredients.
- Aleppo Pepper – This comes from a Burgundy chile and is a popular Middle Eastern condiment that has a sweet, tangy, earthy flavor with just a hint of spice.
- Za’atar Seasoning – This can usually be found in the spice section of your local grocery store. Or, you can easily make your own blend!
Olive Tapenade
- Olives – We use a combination of Kalamata and Manzanilla green olives.
- Capers – Used to enhance the briny flavor of the olives.
- Tomatoes Packed in Oil – These add a savory element to the tapenade.
- Herbs and Spices – Garlic, Italian flat-leaf parsley, fresh basil, black pepper, and salt combine to make the most savory, delicious tapenade you’ll ever taste.
- Oil – Extra virgin olive oil helps combine the ingredients while adding a boost of healthy fats.
- Lemon Juice – The acidity helps cut through some of the heaviness of the fats, creating a bright, well-rounded flavor.
Hummus
- Chickpeas – Also known as garbanzo beans, these are soaked and blended to form the base of the za’atar hummus.
- Baking Soda – This helps break down the chickpeas, allowing them to turn soft enough to blend and making them easier to digest.
- Oil – Extra virgin olive oil helps combine the ingredients, creating a smooth spread without diluting its flavor.
- Tahini – A paste made from ground sesame seeds, tahini adds a delicious nutty quality to the hummus.
- Citrus – Both lemon and lime juice are included to provide a refreshing burst of citrus flavor that balances out the heaviness of the fats and warm spices.
- Spices – Ground cumin, white pepper, and sea salt are all you’ll need to add extra depth and a small kick of spice.
- Water – Use as little or as much as needed to achieve a smooth, creamy consistency.
How to Make Za’atar Hummus with Olive Tapenade
Crafting this dip is a breeze as we break everything down into three separate components, bringing them all together at the end. Here are the simple steps:
Make the Chili Oil
- Combine. Melt the butter in a medium-sized sauté pan. Then, add the oil, Aleppo pepper, and za’atar.
- Cook. Heat the ingredients, stirring continuously until everything is well combined and smooth.
Create the Olive Tapenade
- Pulse. Add all of the ingredients to the bowl of a food processor, and pulse to combine. Set aside.
Prepare the Hummus
- Prepare the Chickpeas. Drain the chickpeas of their liquid, and rinse them under water until it runs clear. Then, submerge them in a large pot of water over might heat. Add the baking soda, and bring the ingredients to a boil before reducing the heat to medium. Continue to cook until the chickpeas are tender. Drain the chickpeas again, submerge them in cool water, and rub them between your fingers to remove the excess skin.
- Blend. Add the chickpeas to a high-powered blender or food processor along with the tahini, lemon juice, and lime juice. Pulse until the mixture is smooth. Then, add the remaining ingredients, and continue to pulse until the hummus is smooth and creamy. Add more water as needed until your desired consistency is reached.
- Assemble the Za’atar Hummus Dip. Spread the hummus onto a large plate or serving platter. Next, layer the olive tapenade on top followed by the chili oil. Sprinkle with fresh chives and parsley, and serve with all your favorite sides!
Serving Suggestions
Serve up this za’atar hummus in the same ways you would with a traditional hummus spread! Here are some of our favorite ways to savor it:
- As a dip with veggies sticks, pita bread, and crackers
- Spread on sandwiches or toast
- As a dressing on salads or grain bowls
How to Store
We recommend making and serving this za’atar hummus fresh. However, if you want to make it in advance, you can prepare and store the ingredients separately. Placed in an airtight container, the hummus will stay fresh in the fridge for 1-2 days, and the olive tapenade will last for 1-2 weeks. Then, just prepare the chili oil, layer your ingredients, and it’s ready to be served!
More Dips and Spreads
Hungry for more snacks and appetizers that are sure to please a crowd? Dive into a variety of our favorite dips and spreads below!
- Hummus with Roasted Tomatoes and Olives
- Healthy Chickpea Hummus
- Roasted Maple Butternut Squash Hummus Dip
- Fire Roasted Baba Ganoush
Za’atar Hummus with Olive Tapenade Recipe
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.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there- making this now- the chili oil smells delicious! Can I store this in an airtight jar until I need it tomorrow?
Yes! The hummus will stay fresh in the fridge for 1-2 days, and the olive tapenade will last for 1-2 weeks.
Xo,
Alia & Radwa
Love this! I wasn’t familiar with Za’atar until this recipe! Now one of my go to’s for that umami flavor! Adds a little something something to make it special!
Yesss! It’s so good! So glad you enjoy it, Vicki. 😊
Xo,
Alia & Radwa