No Lebanese table is complete without a plate of hummus, some warm pita, and a plate of vegetables that *always* must include olives. I can almost smell the lemon wafting through the air, and the mixer whirring on and off, until the mixture is perfectly creamy.
Sometimes, I would get to prepare the bowls in teta or mom’s; first spooning it into 1 or 2 terracotta plates, then tracing a moat, drizzling said moat with extra virgin olive oil, and finally sprinkling alternating pinches of paprika and cumin around the outer edges of the plate.
This is my take on this snack that has taken the world by storm and is a household staple in many homes. It is based on the way my grandmother and mother have always prepared it, but with the addition of paprika and zaatar mixed right into the hummus.
About the granola pairing; my instinct was to use Jounieh Bay… but low a behold, the McCloud BBQ paired even better because of the paprika and sun-dried tomato base.
Surprise! But not really… Tomatoes are ever present with mezza, so it’s actually a match made in food heaven.
3 cups of cooked chickpeas
Juice and zest of 2 medium lemons
2 garlic cloves
¼ cup tahini
2 tbsp olive oil
A few tbsp of hot water, as needed
2 tbsp smoked paprika
1 tbsp zaatar
1 tsp salt
McCloud BBQ Granola, for garnish, extra fiber, protein, and crunch!
- Cut the garlic in chunks, soak in lemon juice, and set aside.
- Process the chickpeas with the tahini and lemon zest for about 1 minute.
- Add the lemon juice, garlic, olive oil, and spices.
- Continue processing until smooth, adding water as needed until completely smooth.