Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. It is terrific on hummus, but you can’t go wrong with a drizzle of good-quality olive oil along with some sesame seeds, dried thyme, dried oregano, or just a sprinkle of flaky sea salt.
MAKES ABOUT 2 CUPS
- 1 15½-ounce can chickpeas, rinsed, drained
- ½ cup tahini, well mixed
- 3 tablespoons fresh lemon juice
- 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
- ¾ teaspoon (or more) kosher salt
- 10 cranks freshly ground black pepper
- ¼ teaspoon ground cumin
- 3 tablespoons olive oil, plus more for drizzling
- Za’atar and/or sesame seeds (for serving)
Process chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin, and 2 Tbsp. water in a food processor until smooth, about 1 minute (or you can use a blender). With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.
Transfer hummus to a shallow bowl, top with za’atar, and drizzle with more oil.
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.