1 cup of dried chick peas, soaked in water overnight.
2 garlic cloves
juice of half a lemon
1/2 cup tahini (found in any middle eastern grocery)
4 tablespoon olive oil
8 tablespoon butter
1 teaspoon sweet paprika
1 tablespoon hot smoked paprika
1/2 teaspoon za’atar (middle eastern store)
Drain the chickpeas and place in a medium saucepan and cover with water.
Cooke the chickpea over medium heat until they start to become soft. About 1 and a 1/2 hours.
Season the chickpea with salt and allow it to cool in the liquid.
While the Chickpea is cooling prepare the paprika butter.
To a saucepan add the 8 tablespoons of butter. Once the butter has melted and starts to just brown add the paprika. Stir and let simmer for 1 minute.
Remove from the heat and let the solids settle to the bottom of the pan.
Strain the mixture into a heatproof container.
Once the chickpea is cooled, place the chickpeas along with 1/4 cup of the reserved cooking liquid, garlic and juice of lemon in a food processor.
Puree until smooth and silky. Add the tahini and olive oil and puree more. Taste if it needs more salt and lemon juice. Adjust if necessary.
Spoon the hummus into a bowl and drizzle 2 tablespoon of paprika butter. Sprinkle on the Za’atar over the top.