Chive blossoms are incredibly stunning and flavorful, and when paired with earthy, nutty, tangy, and lemony za’atar, well – the combination makes an insanely delicious hummus!
I officially know when summer rolls around when my mother-in-law brings me up a bouquet of chive blossoms from her garden.
They’re a once a season treat, and I put those bad boys in everything.
On salads, on tomato crostini, and of course, in and on hummus.
They have a wonderful oniony flavor that perfectly melds with the chickpeas, za’atar, lemon, cumin, coriander, and cayenne.
And, who’s kidding who, they’re also gorgeous.
I’d made this hummus and taken photos of the chive blossoms last summer with the intention of revisiting the recipe and pictures when I’d had it up to here with winter, as a little present to myself from myself. Well, it’s official. On February 21st, I’ve officially had it up to here with snow, ice, and cold. So, I dug through last summer’s recipes to give myself a treat.
Because while we’re a few months away from actual chive blossom season, now’s the time to start daydreaming about what to make with them when someone gives you a big, and beautiful bouquet of those pink treats!
Chive Blossom and Za’atar Hummus
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 medium shallot, roughly chopped
- 1/2 cup olive oil plus, more for garnish
- 3 tablespoons lemon juice
- 1 tablespoon za'atar, plus more for garnish
- 1 tablespoon roughly chopped chive blossoms, plus more for garnish
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white or freshly ground black pepper
- 1/8 teaspoon cayenne
Instructions
- Place the chickpeas, tahini, and shallot in a food processor fitted with a metal blade. Pulse 5 times.
- Add remaining ingredients, and process for 3-4 minutes, or completely smooth.
- Garnish with additional za’atar, chive blossoms, and olive oil.
- Store covered in the refrigerator for up to 1 week.
