Organic Pharmer’s Hummus with Hempseed Z’ataar
“We cook our chickpeas with lots of aromatics, including onion, bay leaf, garlic, cinnamon and cumin, which lend a heady aroma and distinct Middle-Eastern flavor to our hummus. We also omit the traditional sesame tahini in favor of extra virgin olive oil. Finally, we top the finished puree with our spin on the Middle-Eastern spice and seed mix called “z’ataar,” says Lee Gross, Master Chef at Organic Pharmer, a new organic-to-go food and juice establishment in Rye Brook, NY.
- 8 oz. cooked chickpeas
- 1 small clove garlic, chopped
- Juice and zest from one lemon
- 1/2 tsp. Himalayan salt
- 1/4 cup extra virgin olive oil
Combine chickpeas, garlic, lemon juice, zest and salt in food processor and process until completely smooth. With motor running drizzle in olive oil to create a very creamy puree.
Transfer finished hummus to a serving dish and Drizzle with additional olive oil, if desired, and sprinkle liberally with the z’ataar (recipe below). Serve with vegetable sticks, chips or pita.
Hempseed Z’ataar
- 4 Tbsp. dried thyme
- 5 Tbsp. toasted sesame seeds
- 5 Tbsp. hemp seeds
- 1 Tbsp. sumac
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. Himalayan salt
Combine all ingredients and store in an airtight container for up to one month.
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