My family and friends love this dip. It is very popular. The creaminess of the beans pairs well with the chick peas. The combination of the bright lemon, pungent garlic and olive oil makes this dish flavorful and will have you craving more. I serve this chummus with challah or fresh, warm pita bread for dipping.
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/2 cup tahini paste
Kosher salt and pepper, to taste
2 lemons, juiced
5 garlic cloves, minced
1/3 cup each cold water and olive oil
Add all ingredients to a food processor fitted with the “S” blade. Purée. While the motor is running, drizzle in the olive oil. Spread on a plate and garnish with a sprinkle of zaatar, a drizzle of olive oil and a lemon wedge.
By Chef Y