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This is a quick recipe that can be thrown together in minutes. I try to keep a couple cans of chickpeas (also called garbanzo beans) on hand to throw this healthy dip together at the spur of the moment. Garnishing any kind of hummus with Sumac spice adds a slightly tart complement perfect for the dish.



2 1/2 cups


Drain and rinse the chickpeas, reserving 1/2 cup chickpea liquid. Set aside 1/4 cup of the chickpeas for garnishing, if you like.

Place the tahini in a food processor, or blender, and pulse with the garlic and lemon juice until smooth. With the machine running, add the 1/2 cup reserved chickpea liquid and 1 3/4 cup chickpeas. Process until well blended and smooth. Taste and adjust the seasoning with lemon juice and salt. Cover and set hummus aside, at room temperature, to let the flavors meld.

To serve, spread the hummus on a shallow platter and make a small well in the center, with a spoon. Drizzle the olive oil into the well, and add the sumac on top. Sprinkle the cumin over the entire plate. Serve with toasted pita triangles.


If you don't have any sumac on hand, try substituting paprika, smoked or regular.