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Sumac-Spiced Hummus

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.

  • Category Dip | Appetizer | Vegan | Gluten-Free

  • Servings 4-6

  • Prep Time 10 minutes

  • Cook Time 10 - 15 Minutes

Ingredients

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tbsp tahini (sesame paste)
  • 2 tbsp fresh lemon juice
  • 1 tbsp ground sumac
  • 2 garlic cloves, peeled
  • Salt, to taste
  • Cold water, as needed (start with 2–4 tbsp)
  • Olive oil, for drizzling

Instructions

  1. Prep the Ingredients

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.

  1. Blend the Base

In a food processor or high-speed blender, combine the chickpeas, tahini, lemon juice, sumac, garlic, and a generous pinch of salt.

  1. Process Until Smooth

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.

  1. Taste and Adjust

Taste the hummus and adjust the seasoning if needed—add more salt, lemon juice, or sumac to balance the flavor.

  1. Serve

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

  • Serve with warm pita bread, crackers, or vegetable sticks.
  • Spread on wraps or sandwiches as a flavorful base.
  • Add to mezze platters alongside olives, pickles, falafel, and fresh herbs.

Instructions

  1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  1. Season the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, sumac, salt, and pepper until evenly coated.

  1. Arrange on Baking Sheet

Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting and caramelization.

  1. Roast

Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned at the edges.

  1. Serve

Remove from the oven and serve warm as a side dish, or use in grain bowls, salads, or wraps.

Serving Suggestions

  • Pair with grilled meats, chicken skewers, or salmon.
  • Serve over quinoa, couscous, or rice for a hearty vegetarian meal.
  • Top with a dollop of labneh or a drizzle of tahini sauce for extra richness.

 

  1. Bake the Salmon

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.

  1. Serve

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

  • Pair with a side of herbed couscous, lemon rice, or roasted vegetables.
  • Serve alongside a crisp fennel and citrus salad to echo the dish’s tangy notes.
  • For a more traditional touch, accompany with labneh or yogurt dip and warm flatbread.