Recipe submitted by Jennifer Zuk, Burnaby.
I like to cook my own chickpeas and toast and grind cumin seeds for the cumin when I make this, but it’s easier to take the shortcut of using canned chickpeas and ground cumin. This recipe has become a favourite with everyone I’ve served it to. It’s a snap to make and you can use it as a dip for everything from vegetables to tortilla chips; even try it as a sandwich spread.
Ingredient tip: Za’atar is a Middle Eastern spice blend. If you can’t find it, combine 1 tbsp dried thyme leaves with 1 tbsp sesame seeds, 3/4 tsp lemon zest and 1/8 tsp kosher salt. Makes about 2 tbsp.