Hummus with Z’atar, Pomegranate and Fried Pita
Homemade hummus is easy and tastier than store-bought, especially if you add extra flavors as we’ve done here.
- 2 cans low sodium Garbanzo Beans/Chickpeas (or 4 cups cooked dried garbanzo beans)
- 2 tsp Lemon Zest
- 1/3 cup Lemon Juice
- 1 tsp Honey Wine Vinegar
- Scant ¼ cup Tahini
- 1 1/2 tbsp Za’atar, plus extra for finishing
- 1 tsp Aleppo Pepper
- 3/4 cup Warm Water
- ¼ tsp Salt
- 1 tsp Pomegranate Molasses, plus extra for finishing
- 1 clove Minced Garlic
- Pomegranate Seeds (Arils)
- 4 pieces of Pita Bread
Combine the chickpeas, lemon zest & juice, tahini, za’atar, Aleppo, garlic, pomegranate molasses, salt, honey wine vinegar and warm water in a blender. Blend into a smooth paste.
Brush the pita bread with oil and broil it just until browned and crisped on the outside. Cut it into wedges.
Garnish the hummus with pomegranate seeds, pomegranate molasses & za’atar. Serve with the pita wedges.