ZA’ATAR HUMMUS

ZA’ATAR HUMMUS 1. In a small skillet over medium heat, toast 2 tbsp za’atar spice mix with 2 tbsp extra-virgin olive oil, until fragrant, 1 min. Remove from heat and set aside 2. Preheat broiler. Place 1 red bell pepper on a baking sheet 4-6 inches under the heat. Broil, turning on all sides until charred, 5 min (keep an eye on this!). Remove and set aside to cool 3. When cool, peel, remove seeds and stem (discard) and place in the bowl of a food processor. Add 2 C cooked, drained chickpeas + ½  C tahini (I like Soom) + juice of 1 lemon (2 tbsp) + 2 cloves garlic. Whirl to puree then stir in za’atar mixture. Season to taste with kosher salt 4. Swirl into a shallow serving bowl. Garnish with extra-virgin olive oil and flat-leaf parsley. Serve with pita, veggies or crusty bread. Makes 2 cups