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Sumac Hummus





Total Time
10 mins

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.”

su-Sumac Hummus




Photo: Iain Bagwell

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories34
% Daily Value *
Total Fat 2.1g3%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 68mg3%
Total Carbohydrate 3.1g2%

Dietary Fiber 0.9g4%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.