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


Sesame Paste

  1. 55 g ³⁄₈ cup
    unhulledSesame Seeds
  2. 30 g ¹⁄₈ cup
    extra virginOlive Oil
  3. 45 g 9 teaspoon


  1. 100 g ¹⁄₂ cup
  2. 40 g 9 teaspoon
    extra virginOlive Oil
  3. 1 large 10 teaspoon
    juicedFresh Lemon
  4. 2 medium 18 g
    Garlic Clove
  5. ¹⁄₂ teaspoon
  6. 1 teaspoon
    Chili Flakes
  7. 1 teaspoon
  8. 20 g 20 mL


  • blender
  • stove
  • pot


Sesame Paste

  1. Put the sesame seeds, the olive oil, and the water in a blender.
  2. Blend until smooth. You will need to use a spatula to push down the sides a couple of times.


  1. Put the chickpeas in a bowl and fill with enough water to cover them.
  2. Let the chickpeas soak for 24 hours.
  3. Drain the water and rinse the chickpeas.
  4. Put chickpeas in a pot and fill with enough water to cover them.
  5. Bring to a boil, then lower heat. Let simmer for one hour.
  6. Remove from the heat. Drain the water into a cup for later.


  1. Put the chickpeas, olive oil, lemon juice, garlic, sumac, salt and chili flakes in the blender.
  2. Add about 30ml of water drained from the cooked chickpeas.
  3. Blend until smooth. Add more water, a bit at a time, if it isn't fluid enough to blend.
  4. Add the sesame paste.
  5. Blend until mixed. Add more water, a bit at a time, if too thick for your tastes.