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Hummus bil Shatta

Enjoy the bold Palestinian flavors in this take on a traditional hummus, with just enough spice and sweetness in every bite.
huhummus bil shatta 470x449

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Allergens: Sesame

Yield:

15 servings (900 ml)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

15 servings (900 ml)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

15 servings (900 ml)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

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

  1. 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.
  2. For the Shatta, place stemmed fresno chilis into the Vitamix container and secure the lid.
  3. 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.
  4. 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.
  5. For the hummus, place all ingredients except reserved Shatta into the container in the order listed and secure the lid.
  6. 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.
  7. 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. 
  8. 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

  1. 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.
  2. For the Shatta, place stemmed fresno chilis into the Vitamix container and secure the lid.
  3. 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.
  4. 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.
  5. For the hummus, place all ingredients except reserved Shatta into the container in the order listed.
  6. 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.
  7. 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. 
  8. 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

  1. 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.
  2. For the Shatta, place stemmed fresno chilis into the Vitamix container and secure the lid.
  3. 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.
  4. 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.
  5. For the hummus, place all ingredients except reserved Shatta into the container in the order listed and secure the lid.
  6. 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.
  7. 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. 
  8. 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.