Sumac Hummus - a twist on the classic! Spiced hummus is prepared with the tangy Arabic spice - sumac. It's a must try recipe that is so simple and easy to make. Perfect to go with homemade Instant Lavash Crackers from tortilla wraps - recipe included below!
Hummus is one of those dips that's incredibly easy to make and endlessly versatile. Once you've mastered a classic hummus recipe, you can create all kinds of flavour variations. Some of my favourites include caramelised onion hummus and roasted carrot hummus.
I love serving hummus with vegetable crudités, crackers, as a sandwich spread in my falafel sandwich, or simply by the spoonful.
HOW TO MAKE INSTANT LAVASH CRACKERS
These instant lavash crackers are the perfect pairing. Traditional lavash is a thin, crisp Middle Eastern flatbread made with flour, salt and water, sometimes with yeast and topped with sesame seeds.
This shortcut version uses wholemeal seeded tortilla wraps brushed with a little margarine and sprinkled with seeds, herbs and paprika before baking. In less than 10 minutes, you'll have crisp, crunchy crackers that are perfect for serving with hummus, baba ganoush, authentic Greek tzatziki or soft whipped goats cheese.
Ingredients:
- 3-4 seeded tortilla wraps
- 1 tbsp. margarine
- For topping: sesame seeds (black and white) poppy seeds, cumin seeds, dried herbs and paprika.
Method:
- Preheat oven to gas mark 6.
- Take one tortilla wrap, place on a baking sheet and thinly apply a little margarine.
- Sprinkle over the seeds, herbs and paprika.
- Using a pizza cutter, cut tortilla into strips but not all the way, keep ends together so you still have in intact round tortilla wrap.
- Bake for no more than five minutes and keep a very close eye.
- Remove from the oven and allow to cool for a couple of minutes. The crackers will harden as they cool.
- Serve with sumac hummus.
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📖 Recipe
Sumac Hummus
Ingredients
- 150 grams boiled chickpeas
- 25 grams tahini
- 1 teaspoon sumac plus extra to sprinkle
- 2 garlic cloves
- 1 teaspoon lemon juice
- 3-4 tablespoons extra virgin olive oil plus 1 teaspoon for drizzling
- 3 tablespoons fresh parsley plus a little extra for garnishing
- a few tablespoons water
- salt and black pepper to taste
Instructions
- Place all the ingredients into a food processor or blender.
- Blend until smooth and well combined.
- If the mixture is too thick, add a little more oil or water and blend again.
- Taste and adjust the seasoning as needed.
- Transfer to a serving bowl and garnish with the reserved olive oil, a sprinkle of sumac, and the remaining parsley.
- Serve with lavash crackers, your favourite crackers, toasted pitta bread, or fresh vegetables.
Notes
- Tinned chickpeas work perfectly well here, but for an extra smooth and creamy hummus, remove the skins before blending. I like to use chickpeas cooked in the Instant Pot.
- Sumac varies in intensity between brands. Start with 1 teaspoon and add a little more to taste if you prefer a tangier flavour.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This sumac hummus is one of those dips that turns out so good and incredibly tasty with very little effort. The creamy chickpeas blend beautifully with tahini, while the sumac adds a lovely tangy, citrusy twist.