Hummus with Dukkah

Makes 4 cups

Ingredients

1 cup tahini

½ cup fresh lemon juice

4 to 5 garlic cloves

½ tablespoon kosher salt

½ tablespoon ground cumin

6 cups cooked chickpeas (recipe follows), or 3 (15.5-ounce) cans store-bought chickpeas, rinsed and drained 

2 tablespoons extra-virgin olive oil

3 tablespoons dukkah (recipe follows) 

Instructions 

Add the tahini, lemon juice, garlic, salt, cumin, and 1 cup of cold water to a food processor. Process for about 30 seconds until everything is incorporated. Add the chickpeas and process for about 3 minutes, stopping to scrape the sides as needed, until the hummus is smooth. With the processor running, drizzle in the oil. Taste for seasoning, adding more water, lemon, or salt as needed. Transfer to a serving bowl and top with dukkah. Serve immediately.

Edy’s Dukkah

Makes 2 cups

Ingredients

3 tablespoons vegetable oil

1 cup pumpkin seeds

1 cup white sesame seeds

½ cup za’atar

½ cup sumac

Instructions 

Heat the oil in a small skillet over medium heat. When the oil is shimmering, add the pumpkin seeds and fry until lightly toasted and just starting to brown. Use a slotted spoon to remove to a bowl. Set aside to cool.

Return the skillet to the heat and add the sesame seeds. Stir frequently while toasting until light golden brown. Transfer to the bowl with the pumpkin seeds. While still warm, add the za’atar and sumac. Mix mix mix! Cool completely before storing in an airtight container.