Hummus and manakish zaatar

I want sunshine on my plate. I need to escape from the ambient gloom. In a few days, I’m going on vacation and I hope to finally find spring. In the meantime, I console myself with dishes from elsewhere.
I particularly like to prepare hummus and manakish zaatar. I don’t know if the two actually go together, but personally I like to eat them together. It’s a light and really tasty appetizer that everyone likes. Accompanied by a nice seasonal salad, it’s even sometimes my meal.

Most of the time, I take it easy and make my hummus with canned chickpeas. But there, I had the pleasure of receiving a package from the FNLS (the national federation of pulses) on the occasion of the international year of pulses and so I cooked my chickpeas. It’s actually nothing to do. The most difficult thing is to remember to put them to soak the day before. The ideal is to prepare enough, because once cooked, the chickpeas will be used very easily in a multitude of recipes.

Making hummus is very simple. There is normally not even a need to weigh the ingredients. It is a dish that is made by judgment and according to personal tastes. Some will like it rich in garlic, or tahini, others milder. I give you the recipe that is unanimous at home, a sweet version. It’s up to you to taste and adjust.

To taste the hummus, a simple lightly toasted bread will do the trick. The manakish zaatar are perfect in my opinion. These are pizzas seasoned with zaatar, a delicious mix of sumac, thyme and sesame. It’s a delight!

Humus:

300g cooked chickpeas (about 150g dry)
75g tahini
1 lemon juice
2 cloves garlic
olive oil
salt

The day before, put the chickpeas to soak in a large volume of cold water.

The same day, rinse the chickpeas well, then put them to cook in a large volume of cold, unsalted water.
Count approximately 1 hour 15 minutes of cooking after boiling. They should be tender without coming apart.

Drain and rinse well with cold water.

In a blender, add the cooled chickpeas, garlic, lemon juice, tahini and salt.
Mix until obtaining a more or less smooth texture.
Add a generous drizzle of olive oil.

Check the taste and adjust the proportions of salt, tahini and lemon juice.

Refrigerate for 3 days.

Manakish zaatar:

300 g of flour t 55
160g water
1 tbsp olive oil
1 tsp dehydrated baker’s yeast
1/2 tsp salt
1 heaped tbsp of zaatar
1 onion
olive oil

I use my Thermomix, but any other device will do with slight adaptations according to your habits.

Heat the water, oil and yeast to 37°C.
Add flour and salt and knead for about 3 minutes.

Let rise in the closed bowl for about 45 minutes.

Meanwhile, finely chop the onion and mix with the spices.
Dilute everything with olive oil. You have to have something that looks like a paste.

Heat the oven to 270°C or like me the pizza oven.

Place the dough on the floured work surface.
Cut it into 6 and spread each piece.
Spread the zaatar mixture on top.
Bake them as you go in the pizza oven or place them on a baking sheet. Cook until they start to turn golden brown.

Eat right away, because that’s where they are best.
I accompany them with a good dose of hummus.

To finish: tahini, sesame puree, is now easily found in hypermarkets, in the organic section. It’s not very good like that, but it flavors the dishes wonderfully. Feel free to put more in your hummus if you like it. On the contrary, if you don’t like it, reduce the quantity.


The zaatar can be found in the spice store. I have made this before by mixing together sumac, thyme, white sesame seeds and salt. It was also very good.

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