Sumac, add some extra life to your hummus. Enjoy this classic chickpea and sesame recipe as a dip, a spread, or spoon it up directly if you so wish. This tart version packs a load of flavour.
My friend Bulent is a fan of my classic hummus, but expressed dismay that it’s not quite like his mother’s. He longed for a stronger taste, and definitely the addition of sumac — which he couldn’t remember whether it was an actual ingredient, or merely a decoration.
Nonetheless, I got about making variations until we found something that tasted like home. While the ingredients look similar, there’s a sharp contrast to the milder taste of my classic hummus recipe.
Here’s for Bulent, enjoy.
Bulent's Homestyle Hummus with Sumac
55 g ³⁄₈ cupunhulledSesame Seeds
30 g ¹⁄₈ cupextra virginOlive Oil
45 g 9 teaspoonWater
100 g ¹⁄₂ cupDryChickpeas
40 g 9 teaspoonextra virginOlive Oil
1 large 10 teaspoonjuicedFresh Lemon
2 medium 18 gGarlic
1 teaspoonChili Flakes
20 g 20 mLWater
- Put the sesame seeds, the olive oil, and the water in a blender.
- Blend until smooth. You will need to use a spatula to push down the sides a couple of times.
- Put the chickpeas in a bowl and fill with enough water to cover them.
- Let the chickpeas soak for 24 hours.
- Drain the water and rinse the chickpeas.
- Put chickpeas in a bot and fill with enough water to cover them.
- Bring to a boil, then lower heat. Let simmer for one hour.
- Remove from the heat. Drain the water into a cup for later.
- Put the chickpeas, olive oil, lemon juice, garlic, sumac, salt and chili flakes in the blender.
- Add about 30ml of water drained from the cooked chickpeas.
- Blend until smooth. Add more water, a bit at a time, if it isn't fluid enough to blend.
- Add the sesame paste.
- Blend until mixed. Add more water, a bit at a time, if too thick for your tastes.