Hummus bil Shatta
Enjoy the bold Palestinian flavors in this take on a traditional hummus, with just enough spice and sweetness in every bite.

Ingredients
- Hummus:
- 2 small lemon, halved, peeled, roasted
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt, optional
- 6 Tablespoons (36 g) sesame seeds, toasted
- 2 cans (500 g) chickpeas, reserve 1 cup of liquid
- 1 cup (240 ml) aquafaba, reserved from chickpeas
- Shatta:
- ½ pound (227 g) Fresno chili, about 15, stemmed
- 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt, optional
- 1 garlic clove, peeled
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon ground dried sumac
Directions
- Preheat oven to 350°F (140°C). With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place the peeled lemon halves on a parchment-lined sheet tray and roast in the oven for 20 minutes or until tender.
- For the Shatta, place stemmed fresno chilis into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 4. Blend for 30-45 seconds, using the tamper to press the ingredients toward the blades, until a chunky pepper mash is formed.
- While blender is running, add the remaining Shatta ingredients through the lid plug opening, then blend for an additional 15 seconds until mixture is combined. Set 2 tablespoons of the mixture aside for the recipe, and reserve the rest in the refrigerator.
- For the hummus, place all ingredients except reserved Shatta into the container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. For a bolder, creamier hummus blend for 2 minutes.
- Once hummus is blended, lower the speed to Variable 6 and add the reserved Shatta through the lid plug opening. Blend for an additional 10-15 seconds until combined.
- Serve immediately with fresh vegetables, grilled tomato slices, or Naan bread. Garnish the hummus with additional sumac, Shatta, and chopped parsley if desired.
Chef's Notes
- This recipe is a perfect combination of sweet, savory, and spicy, with the use of roasted lemon, sumac and spicy Shatta. If desired, water may be substituted for aquafaba.
Ingredients
- Hummus:
- 2 small lemon, halved, peeled, roasted
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt, optional
- 6 Tablespoons (36 g) sesame seeds, toasted
- 2 cans (500 g) chickpeas, reserve 1 cup of liquid
- 1 cup (240 ml) aquafaba, reserved from chickpeas
- Shatta:
- ½ pound (227 g) Fresno chili, about 15, stemmed
- 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt, optional
- 1 garlic clove, peeled
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon ground dried sumac
Directions
- Preheat oven to 350°F (140°C). With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place the peeled lemon halves on a parchment-lined sheet tray and roast in the oven for 20 minutes or until tender.
- For the Shatta, place stemmed fresno chilis into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 4. Blend for 30-45 seconds, using the tamper to press the ingredients toward the blades, until a chunky pepper mash is formed.
- While blender is running, add the remaining Shatta ingredients through the lid plug opening, then blend for an additional 15 seconds until mixture is combined. Set 2 tablespoons of the mixture aside for the recipe, and reserve the rest in the refrigerator.
- For the hummus, place all ingredients except reserved Shatta into the container in the order listed.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. For a bolder, creamier hummus blend for 2 minutes.
- Once hummus is blended, lower the speed to Variable 6 and add the reserved Shatta through the lid plug opening. Blend for an additional 10-15 seconds until combined.
- Serve immediately with fresh vegetables, grilled tomato slices, or Naan bread. Garnish the hummus with additional sumac, Shatta, and chopped parsley if desired.
Chef's Notes
- This recipe is a perfect combination of sweet, savory, and spicy, with the use of roasted lemon, sumac and spicy Shatta. If desired, water may be substituted for aquafaba.
Ingredients
- Hummus:
- 2 small lemon, halved, peeled, roasted
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt, optional
- 6 Tablespoons (36 g) sesame seeds, toasted
- 2 cans (500 g) chickpeas, reserve 1 cup of liquid
- 1 cup (240 ml) aquafaba, reserved from chickpeas
- Shatta:
- ½ pound (227 g) Fresno chili, about 15, stemmed
- 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt, optional
- 1 garlic clove, peeled
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon ground dried sumac
Directions
- Preheat oven to 350°F (140°C). With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place the peeled lemon halves on a parchment-lined sheet tray and roast in the oven for 20 minutes or until tender.
- For the Shatta, place stemmed fresno chilis into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 4. Blend for 30-45 seconds, using the tamper to press the ingredients toward the blades, until a chunky pepper mash is formed.
- While blender is running, add the remaining Shatta ingredients through the lid plug opening, then blend for an additional 15 seconds until mixture is combined. Set 2 tablespoons of the mixture aside for the recipe, and reserve the rest in the refrigerator.
- For the hummus, place all ingredients except reserved Shatta into the container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. For a bolder, creamier hummus blend for 2 minutes.
- Once hummus is blended, lower the speed to Variable 6 and add the reserved Shatta through the lid plug opening. Blend for an additional 10-15 seconds until combined.
- Serve immediately with fresh vegetables, grilled tomato slices, or Naan bread. Garnish the hummus with additional sumac, Shatta, and chopped parsley if desired.
Chef's Notes
- This recipe is a perfect combination of sweet, savory, and spicy, with the use of roasted lemon, sumac and spicy Shatta. If desired, water may be substituted for aquafaba.