Lemony Hummus with Za‘atar or Dukkah
Consider tuning in to Dr. Andrew Weil and Dr. Victoria Maizes’ podcast Body of Wonder for a thoughtful discussion about a wide range of topics related to integrative medicine. I am forever indebted to both of these incredible people for their combined wisdom and support during and after my fellowship in Integrative Medicine at AWCIM. This recipe is “tweaked” from Dr. Weil’s cookbook, Fast Food, Good Food, and is a great addition to your recipe library.
QUANTITY AND INGREDIENTS
HUMMUS
2 garlic cloves
2 (15½-ounce) cans garbanzo beans, drained, reserve 1/4 cup liquid
2 tsp grated lemon zest or peeled lemon zest from 1 lemon (without white pith)
6 Tbsp lemon juice (2 medium-sized lemons)
1/4 cup good quality tahini (well-mixed before measuring)
1 1/2 tsp ground cumin
1/2 tsp plus 2 pinches of kosher salt
1/8 tsp cayenne pepper
3 Tbsp extra virgin olive oil (EVOO), more for garnish
2 tsp Za‘atar *(purchased) for garnish, at time of serving
Alternatively, sprinkle with Dukkah (spice mixture, recipe below)
DUKKAH
1/4 cup salted pistachios
1 Tbsp white sesame seeds
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 tsp fennel seeds
1/8 sea salt, or to taste
1/8 freshly ground black pepper
SPECIAL EQUIPMENT
Ninja blender
PREPARING YOUR MIS EN PLACE
1. Read and reread the recipe. Divide tasks among your team members.
2. Gather all your ingredients and necessary equipment.
3. Prep all the wet and dry ingredients in separate bowls in preparation for cooking.
HUMMUS
1. Place the garlic, beans, bean liquid, lemon juice, lemon zest, tahini, cumin, salt, and cayenne into a food processor (Ninja blender preferred) and blend until it is a smooth paste.
2. Add the olive and blend until smooth and well combined.
3. At the time of serving, drizzle with more olive oil, and sprinkle with Za‘atar or Dukkah.
DUKKAH
1. Line a 1/4 sheet pan with a Silpat or parchment paper.
2. Mix all the ingredients together and spread evenly on the pan.
3. Toast for 3 minutes, watching carefully to avoid burning. Let cool.
4. Pulse in a food processor (or single serving container on Ninja) to make a coarse mix (4-5 quick pulses). Avoid making into a paste.
