Hummus with whole chickpeas and sumac

Hummus with whole chickpeas and sumac

Hummus bi tahina

By
From
Hazana
Serves
3-4
Photographer
Mowie Kay

No Jewish cookbook would be complete without a recipe for hummus. It is made all over Israel and the Middle East – and in recent years throughout most of the western world. If you have a food processor or blender it is surprisingly easy to prepare at home, and the exact amount of tahini, garlic and lemon juice can be varied according to your taste. It is traditionally served with warm pita bread, but it is also very good as a dip for raw vegetables. Sometimes the hummus is topped with whole chickpeas, a drizzle of olive oil and a sprinkling of paprika or sumac, which gives it a delicious tangy flavour. If using canned chickpeas rinse them well under cold water to remove the salt.

Ingredients

Quantity Ingredient
225g cooked and drained chickpeas
1 1/2 lemons, juiced, to taste
2-3 tablespoons tahini, to taste
1-2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
1/4 teaspoon ground cumin
salt
1 teaspoon sumac

Method

  1. Reserve 3 tablespoons of chickpeas for the garnish. Place the remaining chickpeas, lemon juice, tahini, garlic, 6 tablespoons water and 2 tablespoons of the olive oil in a food processor and process until smooth and creamy. If the mixture is too thick, thin it with a little more water. Add the cumin and season with salt, then spread over a shallow serving dish. Drizzle over the remaining olive oil and sprinkle with sumac. Garnish with the reserved chickpeas.
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