Food For Belly Dancers: Sumac Hummus Recipe
Sumac is another versatile Middle Eastern spice that imparts a tart, lemony flavor to meats, seafood, pilafs and salads. Rub sumac powder on meat, seafood and veggies before grilling for an exotic taste treat.
Sumac is also medicinal and good for GI (gastro-intestinal) uses: stomach upsets, diarrhea and in reducing fever. Powdered sumac keeps indefinitely in an airtight container. Use sumac in place of lemon juice for a light fruity, sour flavor.
This hummus is so simple to whip up. It's good refrigerated up to three days.
Prep time: 10 minutes
No cooking required
- 2, 14 oz. cans garbanzo beans or chickpeas
- ½ cup tahini paste
- ½ cup liquid from canned beans
- 1 tbsp extra virgin olive oil
- 1 tsp sumac powder
- 2 cloves garlic
- ½ tsp cumin
- 2 tsp fresh lemon juice
- ¼ cup fresh basil leaves
- ½ tsp sea salt
- Mix all ingredients in a blender till creamy and smooth.
- Let the hummus sit at room temperature, covered, for 30 minutes before serving so the flavors have a chance to meld nicely.
This is an excellent hummus dip:
- for vegetable crudités
- for pita, bagel or whole wheat bread spreads
- for fresh wraps—with lettuce leaves, hollowed-out tomatoes and radicchio leaves; just use your imagination!