Power Spiced Hummus

PREP TIME

COOK TIME

15 Minutes

SERVING SIZE

8 People

Power Spiced Hummus

Ingredients

2 cups chickpeas, rinsed and cooked

1 large garlic clove, chopped

3 tablespoons extra-virgin olive oil

¼ cup fresh lemon juice (about 1 large lemon or 2 small)

½ cup tahini

½ teaspoon Everything Savory Blend 

1 teaspoon Super Sumac Power Blend 

Sea salt to taste

2 to 3 tablespoons filtered water (optional to reach desired consistency)

Toppings:

Spice of choice: 1 tablespoon Everything Savory  or Super Sumac

Touch of extra-virgin olive oil

Fresh parsley, chopped, for garnish

Featuring: Super Sumac

We upgraded the rich, tangy flavor of sumac by supercharging it with garlic, onion, turmeric, black pepper, and a hint of parsley. With its exceptional antioxidant power, sumac stands tall among spices, and we made sure you get the best of it in every sprinkle.

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After making this, you’ll never settle for plain store-bought hummus again! Think of hummus as a blank canvas in which to stir in a wide range of flavorful spices. And you also get to control the quality of oil that’s in it (store-bought ones usually are made with cheap pro-inflammatory oils) and ditch the preservatives. My go-to’s are the antioxidant combo of cumin and paprika; za’atar lends a distinctly Middle-Eastern flavor; sumac imparts a smoky-lemony twist; saffron infuses a rich color.

Directions

  1. Combine the chickpeas, garlic, oil, lemon juice, tahini, spice and salt to taste in a food processor or blender until fully incorporated.
  2. Add filtered water, 1 tablespoon at a time as needed, to reach desired consistency.
  3. Taste and adjust the seasoning as needed (I often like to add more lemon juice).
  4. When serving, swirl in spice of choice, drizzle with olive oil and a sprinkle chopped parsley.

Nutritional Highlights

  • Sumac is rich in antioxidant phytochemicals and may even help improve the action of our body’s natural antioxidant enzymes. This can help protect DNA from damage, which may help reduce cancer risk. 
  • Parsley, turmeric, and sumac have been shown to potentially prevent breast cancer cells from growing and spreading. 
  • Sumac and turmeric are both rich in anti-inflammatory properties — and black pepper enhances turmeric’s effects. 
  • Onion and garlic are allium vegetables, which have been associated with lower cancer risk. 
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