Inspired by two classic Middle Eastern recipes, zhoug hummus is creamy, spicy, super flavorful, and literally takes less than five minutes to throw together. Serve it with flatbread and fresh veggies for an easy snack or lunch!
When it comes to hummus, I’m usually a 🙌purist🙌. Nothing makes me happier than homemade hummus + warm pita bread. And there’s no reason for roasted red peppers or artichokes, because hummus already has tahini, garlic, and lemon, which are the best ingredients ever. Roasted red peppers belong in muhammara. Artichokes are married to mayo. And hummus should be left alone. I’ve always taken a firm stance on this subject, but then…I don’t know. Zhoug hummus honestly just sounded good 🤷. There’s really no story here. I just made it, and it was so amazing. I was eating it with a spoon out of the bowl while taking pictures. I put it on sandwiches and ate it with all the veggies in the back of my fridge. It just made things better, and I was a changed person.
The thing is with this hummus is that…it’s not really that hummus-y? Like, if I was craving hummus, I wouldn’t choose this one. But, if you want a creamy zhoug dip, then this is it. It has the consistency and creaminess of hummus, but it’s also spicy and herby like zhoug. Truly the best of all worlds.
My obsession with Middle Eastern food started long ago, before I truly knew what Middle Eastern food was. There was a Greek restaurant in Vegas that had a lot of Middle Eastern-style cuisine. It was one of my favorite places to go when I got to choose a “quick dinner”. They had the best baklava and put feta cheese on everything, and I was obsessed. Once I started reading blogs like My Name is Yeh and Smitten Kitchen, I realized how attainable homemade Middle Eastern food can be. I became utterly obsessed with zhoug sauce on potatoes + chicken. I discovered halloumi while traveling and tasting new cuisines. And, more recently, my local grocery store started carrying harissa paste! Middle Eastern flavors are becoming prevalent in the US, and I am here for it.
What other Middle Eastern recipes should I try? Flavors, condiments, sauces, etc.? Comment below, or send me a message! I’m always up for new ideas 🤗
- 1 1/2 cup cooked chickpeas
- 1/4 cup tahini
- Zest + juice of 1 lemon
- 2 garlic cloves
- 1/4 cup olive oil
- 1/2 cup cilantro
- 1/4 cup parsley
- 1 jalapeno de-seeded if you want less spicy
- 1/4 tsp cumin
- Salt and pepper, to taste
- Place the lemon zest, lemon juice, garlic, cilantro, parsley, jalapeno, and cumin in a food processor. Pulse a few times until the herbs and garlic are slightly minced.
- Add the chickpeas and tahini. Pulse until the mixture starts to come together.
- While the food processor is on, drizzle in the olive oil until the hummus is creamy and uniform. Season with salt and pepper. Serve with fresh veggies, pita bread, and on sandwiches!
xo Sara Lynn
*Song of the day: Paul by Big Thief