su-Sumac Hummus

Photo: Iain Bagwell

Yields Makes about 2 cups (serving size: 1 tbsp.) Total Time 10 mins
AuthorCharity Ferreira

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

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.

Sumac Hummus