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Sumac

The recipe for hummus at Israel’s Abu Hassan restaurant has been a secret since the 1950s, but its presentation is a spectacle. A server with a big spoon scoops chickpea puree onto a plate, then spins the spoon and plate in opposite directions to spread it. A drizzle of olive oil and healthy sprinkle of lemony-tart sumac completes it.

The Spice House
The Spice House

Details

Sumac once served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Try substituting sumac powder in any dish you might squeeze fresh lemon juice into. It's delightful! Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. Our sumac powder contains a pinch of salt.

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