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.
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.