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This Sumac-Spiced Hummus puts a zesty, Levantine twist on the beloved classic. The citrusy tang of sumac enhances the creamy richness of the chickpeas and tahini, creating a bright and flavorful dip that’s perfect for mezze platters, sandwiches, or healthy snacking. Best of all, it comes together in minutes using pantry staples and a blender or food processor.
Whether you’re entertaining guests or meal-prepping for the week, this hummus is a bold, satisfying staple you’ll come back to again and again.
Instructions
Drain and rinse the chickpeas thoroughly. For an even smoother hummus, you can optionally peel the chickpeas by gently rubbing them between your hands in a bowl of water to loosen the skins.
In a food processor or high-speed blender, combine the chickpeas, tahini, lemon juice, sumac, garlic, and a generous pinch of salt.
Blend the mixture until it begins to smooth out. Slowly add cold water, 1 tablespoon at a time, until the hummus reaches your desired texture—smooth, light, and creamy. Scrape down the sides of the bowl as needed.
Tip: Using cold water helps create a fluffier, whipped consistency.
Taste the hummus and adjust the seasoning if needed—add more salt, lemon juice, or sumac to balance the flavor.
Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl pattern on the surface. Drizzle generously with olive oil, and if desired, sprinkle extra sumac, chopped parsley, or toasted pine nuts on top.
Serving Suggestions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the chopped vegetables with olive oil, sumac, salt, and pepper until evenly coated.
Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting and caramelization.
Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned at the edges.
Remove from the oven and serve warm as a side dish, or use in grain bowls, salads, or wraps.
Serving Suggestions
Transfer to the oven and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. The glaze should be slightly caramelized and glossy.
Tip: For extra caramelization, switch the oven to broil for the last 1–2 minutes of cooking—just keep a close eye on it to avoid burning.
Remove from the oven and let rest for 2 minutes. Serve warm, garnished with fresh herbs (like parsley or mint) and an extra drizzle of pomegranate molasses, if desired.
Serving Suggestions
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