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A colorful Mediterranean hummus bowl topped with vibrant red sumac onion salad and fresh parsley.

Loaded Hummus with Sumac Salad

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 5
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • For the Hummus:
  • 1 can 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Tahini
  • 1/4 cup Fresh lemon juice
  • 1-2 cloves Garlic minced
  • 2-3 tbsp Ice-cold water
  • 1/2 tsp Sea salt
  • For the Sumac Salad:
  • 1 small Red onion thinly sliced
  • 1 tbsp Ground sumac
  • 1/2 cup Fresh parsley chopped
  • 1 tbsp Extra virgin olive oil
  • Juice of 1/2 lemon
  • Optional: 1/2 cup halved cherry tomatoes

Method
 

  1. Whip Tahini: In a food processor, blend tahini and lemon juice for 1 minute until creamy.
  2. Add Chickpeas: Add chickpeas, garlic, and salt. Process for 2-3 minutes until very smooth.
  3. Lighten Texture: While the motor is running, add ice water one tablespoon at a time until the hummus is fluffy and pale.
  4. Prepare Salad: In a bowl, toss sliced onions with sumac, parsley, olive oil, and lemon juice. Use your fingers to massage the sumac into the onions.
  5. Assemble: Spread hummus on a plate, creating a well in the center. Pile the sumac salad into the well.
  6. Garnish: Drizzle with extra olive oil and a final dusting of sumac.

Notes

  • The Smoothness Secret: For ultra-creamy hummus, overcook canned chickpeas in boiling water with a pinch of baking soda for 10 minutes until mushy, then rinse with cold water before blending.
  • Ice Water Trick: Always add ice-cold water while the food processor is running. This aerates the tahini, creating a light, "whipped" mousse texture.
  • Onion Prep: Slice red onions paper-thin. If they are too "sharp," soak them in ice water for 5 minutes, then pat dry before adding the sumac and lemon.
  • Sumac Substitution: If you cannot find sumac, use extra lemon zest and a pinch of paprika, though the flavor won't be quite as authentic.
  • Storage Tip: Store the hummus and sumac salad in separate containers. If combined, the onion juice will water down the hummus over time.
  • Oil Quality: Use Cold-Pressed Extra Virgin Olive Oil. Since this is a raw dish, the flavor of the oil is prominent and acts as a key seasoning.