Oh yes, you 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. It is 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 too chunky, as well their recipe didn’t have enough garlic or chickpeas. Their recipe needed more pizazz, and since I am all about WOW factors I changed it up.
I got busy in the kitchen and came up with a sinfully buttery zahtar hummus. This recipe is ultra creamy and rich in buttery flavors. A hint of lemon, tahini, and zahtar rounds it all out.
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.
- Drain and rinse the chickpeas very well. Let them sit in a colander and dry for 30 minutes before making the hummus. I find this helps the ingredients stick together instead of separating with too much moisture.
- Use freshly peeled garlic not the garlic in a jar as the flavor of masked with preservatives.
- Bring the butter to room temperature before mixing so that you do not have chunks of butter in your hummus.
- Food Processor
What to Serve with Hummus
- Warmed Pita Bread
- Spiced Pita Chips
- Vegetables such as: cauliflower, broccoli, carrot sticks, fennel slices or snap peas
Recipe: 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.