Blending up smooth and creamy, this earthy hummus is a lovely treat as an afternoon snack. Don't have Za'atar on hand? Janie recommends adding fresh thyme, though I could see the flavors working with basil or without the herbs all together.
From the The Chia Cookbook: Inventive, Delicious Recipes Featuring Nature's Superfood
, pg. 76, by Janie Hoffman 1/4 cup white chia seeds
3/4 cup plus 1/4 cup purified water
3 Tbs freshly squeezed lemon juice
8 sun-dried tomatoes (not oil packed)
1 (15 oz.) can chickepeas, drained
1/4 cup tahini
1 1/2 tsp dried za'atar or chopped fresh thyme leaves
2 large cloves garlic, peeled and chopped
1/2 tsp sea salt (we decreased to 1/4 tsp)
1 Tbs extra-virgin olive oil
In a liquid measuring cup or small bowl, whisk together the chia seeds and 3/4 cup water, and the lemon juice and let stand for abut 20 minutes (Makes 1 1/8 cups lemon-chia gel).
Bring 1/4 cup water to a simmer. Place the sun-dried tomatoes in a coffee mug or small heatproof bowl and add the water. Let stand about 20 minutes.
Place the lemon-chia gel, sun-dried tomatoes with the water, chickpeas, tahini, za'atar, garlic, and salt into a food processor or blender. Cover and puree. Taste and adjust seasonings. Chill until ready to serve.
To serve, spoon into a serving bowl and drizzle with olive oil. (We also sprinkled with additional chia seeds) Cover leftovers and store in the fridge for up to one week.
