Photo: Iain Bagwell
Total Time
10 Mins
Yield
Makes about 2 cups (serving size: 1 tbsp.)

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

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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