Za’atar Tomato Hummus

Za'atar Tomato Hummus | I Will Not Eat Oysters

Za'atar Tomatoes and Hummus | I Will Not Eat Oysters
Za'atar Tomatoes and Hummus | I Will Not Eat Oysters
Za'atar Tomatoes and Hummus | I Will Not Eat Oysters

Za'atar Tomatoes and Hummus | I Will Not Eat Oysters

Can you smell the tomatoes yet?? The season is so close. This is why I’m posting this now. So when those first tomatoes hit the market, you’ll know exactly what you need to do with them: Simply dress them with olive oil, salt, and za’atar to top a super creamy homemade hummus. It’s. Just. Perfect. This combination is classic. I’m not claiming to have re-invented the wheel with this one. I just want you to make it. You can thank me later. This works with any kind of tomato you can find, large or small. Cut the tomato into bite sized pieces and you’re good to go! Use whatever is freshest and looks (and smells) the best at the market!! My za’atar has sesame seeds mixed into it. If you’re doesn’t, you can add it in or not. It doesn’t change much of the flavor notes here. It just looks pretty =)

In tomato plant news: Big Boy is doing just fine. He’s huge. I had to add another large stick to stabilize this guy. We have one pretty big tomato (too early to pick) and 9 small bambinos. Can’t wait to eats them. We harvested our first (and only) shishito pepper. I fried it up in Saturday’s breakfast skillet I made with mushrooms and way too much salami. Tas and I shared the pepper which wasn’t one of the spicy ones. Kind of anti-climactic. I’m hoping for more of a moment with the tomatoes.

Za'atar Tomatoes and Hummus | I Will Not Eat Oysters
Za'atar Tomatoes and Hummus | I Will Not Eat Oysters

ZA’ATAR TOMATOES WITH HUMMUS

MAKES 4 SERVINGS

THE THINGS

HUMMUS
1 cup dried chickpeas
1 tsp baking soda
1 1/3 cup sesame paste (tahini)
2 tbsp lemon juice
1 tsp salt

ZA’ATAR TOMATOES
the freshest tomatoes you can find, sliced into bite size pieces
lots of olive oil
lots of za’atar
Maldon Salt, or other flaky sea salt

more olive oil
more za’atar
fluffy pita, warm is best

THE WAY

FOR THE HUMMUS: Place the dried chickpeas in a large glass or plastic bowl and cover with at least 6 cups of cool water. Leave on the counter top for at least 12 hours or over night.

Drain and place the soaked chickpeas in a large stock pot and cover with 8-10 cups of water. There should be at least 3-inches of water above the chickpeas. Add the baking soda and bring to a boil over high heat. Once it boils, it will begin to foam. You want to skim away all that foam. That’s “dirty water”. Boil for 2 minutes while skimming. Turn the heat down to medium-low and simmer, uncovered, for 35-45 minutes. You should be able to mash the chickpeas with your fingers when they’re ready. Turn the heat off and set aside to cool to room temperature.

Once cooled, drain the chickpeas SAVING AT LEAST A HALF CUP OF COOKING LIQUID! Place the chickpeas in a food processor. Process until a thick paste forms, about a minute or two. Add the sesame paste, lemon juice, and salt and process again on high. If the hummus is too thick, slowly stream in a little of the chickpea cooking liquid to loosen it up. You may not need to add any liquid at all. It should be smooth with the texture of soft served ice cream. Taste for seasoning and adjust with salt and lemon juice.

FOR THE ZA’ATAR TOMATOES & FINISHING: Toss the tomatoes with a nice amount of olive oil, za’atar, and sea salt until nicely coated. Plate the hummus and make a well in the middle for the tomatoes to sit in. Dish in the tomatoes. Drizzle the hummus with more olive oil and garnish with za’atar and sea salt. Enjoy with a warm, fluffy pita!

Za'atar Tomatoes and Hummus | I Will Not Eat Oysters
Za'atar Tomatoes and Hummus | I Will Not Eat Oysters
Za'atar Tomatoes and Hummus | I Will Not Eat Oysters

Za'atar Tomatoes and Hummus | I Will Not Eat Oysters

9 Comments

  • Reply June 17, 2016

    thalia

    this hummus is beautiful. i often make hummus – usually flavour it with a bit of ras el hanout (middle eastern spices are the best), so i will definitely need to try this za’atar version too. gorgeous photos Xx

    • Reply June 17, 2016

      iwillnoteatoysters

      Thank you Thalia!! MMMMM I love ras el hanout too. Let me know what you think of this after you give it a try!

  • I’ve never had tomatoes and hummus together, but thinking about it now it seems like such a brilliant idea. Especially with seasonal, ripe and juicy tomatoes. I definitely will be trying this flavor combo out :)

    • Reply June 17, 2016

      iwillnoteatoysters

      It’s such a good combo!! Fresh and bright with creamy and nutty. Thank you Sarah!!

  • Came across your blog. What a gorgeous treat to one’s eye. Can’t get my eyes off the lovely plate of hummus . It looks incredible.

  • Reply June 19, 2016

    Breah

    Sitting here in the Sunshine Coast on a rainy miserable night. But all is cozy inside and my chickpeas are boiling. Can not wait to try your hummus method, and hoping mine turns out as creamy as yours looks!! This and a glass of red wine… What could be better?

  • Reply July 11, 2016

    celia

    Where can I get Za’atar ? can I make it at home? also I will like to get the recipe of bread on the picture. It remind me when I lived in Morocco long time ago. Thank you.

    • Reply July 12, 2016

      iwillnoteatoysters

      Hi!! You can order za’atar from Amazon or a company called Pereg. I didn’t make this pita bread! It was store bought from a local place here in Atlanta.

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