Oh yes, you did read that right. This is a recipe for Buttery Zahtar Hummus, and it is made with BUTTER. I know what you are thinking, is she completely insane?! When we were shopping at Oaktown Spice Shop last week, the girl asked if we had tried hummus made with butter. Hum, no, but I knew I had to do it. You have to do it as well. So good!
We came home armed with a recipe and immediately tried it out. It was good but could be better as the chunks of butter were just too chunky, and it didn’t have enough garlic or chickpeas; it needed more pizazz. I got busy in the kitchen and came up with a sinful buttery zahtar hummus. It is ultra creamy and flavorful. Hints of lemon, tahini, and zahtar, which has become a favorite seasoning. If you have leftovers before to bring it to room temperature before serving. There is butter, so it does tend to become a bit solid, but once warmed up and stirred it is perfect. Enjoy!
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Buttery Zahtar Hummus
2 15 ounces can chickpeas, drained and rinsed off
6 tablespoons of organic salted butter, room temperature, cut into small pieces
1/2 cup olive oil
1 large garlic cloves
1/2 small Meyer lemon juice only
2 tablespoons tahini
1 tablespoon zahtar (extra for garnish)
salt and pepper, to taste
Place the chickpeas, butter, garlic, lemon juice, and zahtar into a food processor and blend until coarsely mixed.
With the food processor running, slowly add the olive oil, and blend until smooth and creamy.
Season with salt and pepper to taste.
Place into a serving bowl, and drizzle with a small amount of olive oil and a sprinkle of zahtar.