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Za'atar Beet Hummus with Cucumber-Feta Relish

Servings 6 servings.


for za'atar:

  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon sesame seeds
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon fresh pepper

for cucumber-feta relish

  • 1/4 cup finely chopped peeled cucumber
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon minced red onion
  • 1 tablespoon chopped kalamata olives
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice

for beet hummus:

  • 1 15.5-ounce garbanzo beans (chickpeas), drained
  • 2 cooked baby beets
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 2 teaspoons za'atar
  • 1/2 teaspoon salt
  • 1 tablespoon sugar optional


  • extra olive oil
  • extra za'atar


To make za'atar:

  • Combine oregano, thyme, sesame seeds, cumin, salt and pepper. Set aside.

To make cucumber-relish:

  • Combine cucumber, feta cheese, red onion, kalamata olives, olive oil, and lemon juice. Set aside.

To make beet hummus:

  • Add garbanzo beans, beets, lemon juice, garlic, tahini, olive oil, za'atar, salt, and, if using, sugar to a blender or food processor container. Pulse until smooth, stopping once to scrape down sides with a spatula.

To assemble:

  • Transfer beet hummus to a bowl. Top with an additional glug of olive oil and a sprinkle of za'atar (saving remainder of za'atar for another use). Arrange cucumber-feta relish on top of hummus. Serve with Crunchmaster crackers and fresh cut vegetables.