An innovative spin on a classic middle eastern dip. Velvety potatoes blended with lemon, olive oil and sesame paste, then topped with roasted crispy seasoned chick peas
1 pound Potato, Starchy Variety such as Russets
4 each Roasted Garlic Cloves
2/3 cup Tahini (Sesame Seed Paste)
1/3 cup Fresh Lemon Juice
¼ cup Extra Virgin Olive Oil
½ cup Warm Water
½ teaspoon Ground Cumin
¼ teaspoon Cayenne Pepper
1 teaspoon Kosher Salt
1/8 teaspoon Fresh Ground Black Pepper
3 cups Chickpeas, canned, rinsed and drained
1½ teaspoons Kosher Salt
1 teaspoon Olive Oil
To taste Zaatar Spice
Prep Time: 15min | Cook Time: 30min
To make the Hummus, peel and cut the potatoes into 2” cubes.
Place into a pot and cover with water, bring the potatoes to a boil and reduce to a simmer until the potatoes are tender about 15-20 minutes
Drain the potatoes in a colander and pass them through a potato ricer or food mill and place into a bowl.
Combine the potatoes with the tahini, lemon juice, olive oil and stir till combined. Gradually stir the water into the mixture until the mixture is the consistency is good for dipping.
Add the cumin, cayenne, salt and pepper. Set aside while crisping the chick peas.
For the chick peas, preheat an oven to 350 degrees, Spread the beans on to a sheet pan in a single layer. Cook until goldern brown (about 40 minutes) make sure to stir them occasionally for even cooking.
Remove from the oven and season with salt, olive oil and zaatar spice. Serve immediately or stir in an airtight container for up to 3 weeks.
To serve portion ½ cup of the hummus in a dish and top with the chick peas. Serve the hummus with vegetable crudité, crackers, grilled bread, etc.
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