Sumac Hummus
Photo: Iain Bagwell
This nubbly hummus has a citrusy tang from reddish ground sumac berries, which grow wild on bushes throughout the Mediterranean. It’s very good made with our made-from-scratch Herbed Chickpeas, but canned rinsed chickpeas will work just fine.
This recipe goes with: Sumac Hummus with Kale Ribbons and Roasted Delicata Squash
This recipe originally appeared in the article “Let’s Make a Pantry Raid Meze.”
How to Make It
1
Put chickpeas, 1/4 cup each chickpea liquid and water, oil, tahini, 1 tsp. sumac, salt, lime juice, and garlic in a food processor. Whirl until smooth, scraping sides of bowl periodically, about 2 minutes. Add more chickpea liquid if you like your hummus looser and creamier. Just before serving, swirl in remaining 1/2 tsp. sumac.
Ingredients
2 cups cooked canned chickpeas or Herbed Chickpeas (save 1/2 cup liquid from can or from cooking
3 tablespoons extra-virgin olive oil
2 tablespoons tahini
1 1/2 teaspoons sumac, divided
1 teaspoon fine sea salt
2 tablespoons lime juice
1 chopped garlic clove
Directions
1
Put chickpeas, 1/4 cup each chickpea liquid and water, oil, tahini, 1 tsp. sumac, salt, lime juice, and garlic in a food processor. Whirl until smooth, scraping sides of bowl periodically, about 2 minutes. Add more chickpea liquid if you like your hummus looser and creamier. Just before serving, swirl in remaining 1/2 tsp. sumac.
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