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Sumac Infused Hummus


  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil, plus extra for serving
  • 2 cloves garlic, minced
  • 1 teaspoon ground sumac, plus extra for garnish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 2-3 tablespoons water (adjust for desired consistency)
  • Optional: chopped parsley for garnish


  1. Drain and rinse the chickpeas. For an extra smooth hummus, you can peel the chickpeas by gently rubbing them between your hands and removing the skins.
  2. In a food processor, combine the tahini and lemon juice. Process for about 1 minute, scraping the sides and bottom as necessary. This helps to whip the tahini, making the hummus creamy.
  3. Add the olive oil, minced garlic, ground sumac, ground cumin, and salt to the whipped tahini and lemon juice. Process for another 30 seconds to combine.
  4. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom, then add the remaining chickpeas and process until smooth, about 1-2 minutes.
  5. With the food processor running, slowly add 2-3 tablespoons of water until the hummus reaches your desired consistency.
  6. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with additional ground sumac. Garnish with chopped parsley if desired.
Sumac Infused Hummus
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