Hummus with Sumac | Sumac Hummus

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I am a Hummus fan and have many different recipes for this dip on this blog. This is a recipe for Hummus with Sumac recipe was inspired by the Mezze Platter we had Tea Villa Cafe at Marol.

Sumac Hummus with Falafel
Sumac Hummus with Falafel

I had recently got some Sumac powder from Dubai and this recipe for seemed to be the first step in using this tangy, lemony powder. I essentially used the traditional recipe for Hummus and substituted Sumac for lemon juice. The result was a mildly tangy and nutty dip that paired very well with the crispy, crunchy Falafel.

Recipe for Hummus with Sumac

Soaking Time: 6 to 8 hours

Cook Time: 20 mins

Ingredients

Dried Chickpeas, Chole, Kabuli Chana – 1/2 Cup (~50 gms)

Sumac – 1 tsp + 1/2 tsp

Tahini – 2 tbsp

Garlic Cloves – 2 Large

Roasted Cumin Powder – 1 tsp 

Olive Oil – 3 tbsp

Salt to Taste

Method to Make Sumac Hummus

  1. Getting the Chickpeas Ready
    1. Soak the dried chickpeas in 1 cup water for at least 6 hours.
    2. Drain all the water from the chickpeas and add 1 cup water.
    3. Pressure cook the chickpeas for 2 whistles or under pressure for 10 minutes.
    4. Let the pressure cooker cool and then open it.
    5. Save about 1/4 cup of the water that the chickpeas were cooked in and drain the rest of the water.
    6. Let the chickpeas cool to room temperature.
    7. Grind the cooked chickpeas, garlic, cumin powder, salt, 1 tsp sumac, tahini, and 1 tbsp olive oil into a smooth paste.
    8. If required, add some water saved in step 5 while grinding to get a creamy consistency.
    9. Add 1 tbsp of olive oil and grind well.
    10. Transfer the Sumac Hummus into a bowl.
    11. Pour 1 tbsp Olive Oil on top and sprinkle 1/2 tsp Sumac.
    12. Serve with freshly made, hot Falafels or Vegetable Crudites.

Hummus with Sumac | Sumac Hummus

This is a recipe for Hummus that uses Sumac powder that has a tangy flavour instead of the traditional lemon juice.
Cook Time 30 mins
Soaking Time 6 hrs
Total Time 6 hrs 30 mins
Course Accompaniments
Cuisine Lebanese, Mediterranean, Middle Eastern
Servings 4 People
Equipment
  • Pressure Cooker
  • Mixer-Grinder
Ingredients
  
  • 1/2 Cup Dried Chickpeas, Chole, Kabuli Chana (~50 gms)
  • 1.5 tsp Sumac
  • 2 tbsp Tahini
  • 2 Large Garlic Cloves
  • 1 tsp Roasted Cumin Powder
  • 3 tbsp Olive Oil
  • Salt to Taste
Instructions
 
Prepping the Chickpeas
  • Soak the dried chickpeas in 1 cup water for at least 6 hours.
  • Drain all the water from the chickpeas and add 1 cup water.
  • Pressure cook the chickpeas for 2 whistles or under pressure for 10 minutes.
  • Let the pressure cooker cool and then open it.
  • Save about 1/4 cup of the water that the chickpeas were cooked in and drain the rest of the water.
  • Let the chickpeas cool to room temperature.
Making the Hummus with Sumac
  • Grind the cooked chickpeas, garlic, cumin powder, salt, 1 tsp sumac, tahini, and 1 tbsp olive oil into a smooth paste.
  • If required, add some water saved in step 5 while grinding to get a creamy consistency.
  • Add 1 tbsp of olive oil and grind well.
  • Transfer the Sumac Hummus into a bowl.
  • Pour 1 tbsp Olive Oil on top and sprinkle 1/2 tsp Sumac.
  • Serve with freshly made, hot Falafels or Vegetable Crudités.
Keyword Hummus, Hummus with Sumac, Sumac Hummus

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