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

Charity Ferreira
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

total:
10 mins
Yield:
Makes about 2 cups (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

34 calories; calories from fat 53%; protein 1.1g; fat 2.1g; saturated fat 0.3g; carbohydrates 3.1g; fiber 0.9g; sodium 68mg.
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