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Hummus with Sumac

Hummus with Homemade Tahini

Making the tahini component from scratch by toasting the sesame seeds by hand is just a 10-minute job and adds flavor and texture most store bought brands don’t have.

The sumac brings a fresh lemon-pepper bite–substitute smoked Spanish or Hungrian paprika if you like.

Makes about 600 grams/21 oz/4 cups


  • canned chickpeas  2 x 400 g/14 oz cans
  • tahini:
    • homemade: 75 g/2.5 oz/0.5 cup white sesame seeds and 2 Tbsp olive oil -OR-
    • purchased: 0.25 cup pre made tahini
  • garlic: 2 cloves peeled, minced
  • lemon juice: from 1 lemon
  • salt: 0.5 tsp
  • cumin: 2 tsp
  • olive oil: 4 Tbsp + extra for garnish
  • sumac: 1-2 tsp. (found in middle-eastern grocers and some supermarkets)


  1. Make the tahini: heat a saute pan over medium heat. When hot, add the sesame seeds and allow to toast, stirring every minute. About 5 minutes total. Remove from heat and in a small food processor or mortar & pestle or spice grinder, grind with the 2 Tbsp olive oil into a smooth paste (about 4-5 minutes by hand).
  2. Blend: Drain the chickpeas, reserving the liquid and add the chickpeas, tahini, garlic, lemon juice, salt, cumin, and 4 Tbsp of olive oil to a food processor. Blend for 4-5 minutes, adding in enough of the reserved chickpea liquid for a smooth consistency (I normally use about half of the liquid).
  3. Serve:  Add the hummus to a serving bowl and garnish with a drizzle of olive oil and the sumac.