This show stopping hummus is our favorite hummus ever. The flavors meld so perfectly and bright, citrusy sumac really takes it over the top. If you don't have sumac you can use lemon zest for an approximation of the flavor, but it's really not the same. 

Sumac's distinctive bright, citrusy taste and deep red color make it a standout in any dish. It is a staple in Middle Eastern cooking but not widely used in American.


1 Small Roasted Beet

1 Cup of Cooked Chickpeas* (this would also work with the Black Chickpeas)

1 Tablespoon Fresh Lemon Juice

2 Large Cloves of Garlic

1 Teaspoon Ground Cumin

1 Teaspoon Sumac plus extra for sprinkling on top

3 Tablespoons Tahini

1/4 cup extra virgin olive oil


*We recommend cooking chickpeas as soon as you get them, dry them on a kitchen towel and then put them in the freezer. This way you've got fully cooked chickpeas on hand for anytime you need them.


Peel the beet and wrap in tin foil, drizzling in some olive oil before closing up the foil. Roast the beet in a 400 degree oven for 30-40 minutes until very soft, set aside to cool.

Once the beet is cool, slice it and place it in the food processor. Add the garlic, lemon juice, sumac and cumin. Pulse until well blended. Add the chickpeas, tahini and olive oil and blend until smooth. Scrape down the sides and add more tahini and olive oil if the texture is too thick. Salt to taste and blend again until your desired texture is achieved. Spread on a plate or bowl, drizzle more olive oil on top and sprinkle with additional sumac.

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