Sumac-spiced Houmous
Sumac-spiced houmous is a creamy chickpea dip with tahini, lemon juice and tart sumac berries. The TM7 grinds sumac to a fragrant powder, blends chickpeas into a velvety purée and chops garlic finely, all in one bowl. Ideal as a starter, party dip or mezze spread, ready in minutes.
About this recipe
Sumac-spiced houmous Thermomix TM7 brings a tangy Middle Eastern twist to the classic chickpea dip you already love. Searching for quick houmous recipes for your all-in-one kitchen machine ends here: tinned chickpeas, nutty tahini, fresh lemon juice, olive oil and fragrant sumac berries come together in a single bowl with almost no washing up. The TM7 first grinds the sumac berries and sea salt to a fine, aromatic powder that releases far more flavour than anything from a jar, then chops the garlic cloves so finely that no bitter bits remain. Finally it blends the chickpeas and tahini into a velvety, cloud-soft dip that is lighter than any shop-bought version. Serve it as a starter with warm flatbread, spoon it into lunchboxes with crudités, or add it to a mezze spread at your next party. Naturally vegan, gluten-free and lactose-free, it is a smart snack that comes together in minutes.
Preparation tips
- Drain the tinned chickpeas thoroughly before blending; a splash of the reserved tinning liquid added gradually gives an airier, fluffier houmous than extra olive oil alone.
- Let the houmous rest in the fridge for half an hour before serving so the ground sumac, garlic and lemon juice meld into a rounder, deeper flavour; finish with a drizzle of olive oil and an extra pinch of sumac.
- For a milder dip, remove the green germ from the garlic cloves before chopping, or swap one clove for a spoonful of roasted garlic; tahini can be replaced with smooth almond butter for a nuttier result.
- Store the houmous in an airtight container in the fridge and stir well before serving, as tahini naturally causes the dip to firm up slightly when chilled.
Recipe variations
- Beetroot houmous: add a small cooked beetroot when blending the chickpeas and tahini for a vivid pink colour and sweet earthiness that pairs beautifully with the sumac and lemon.
- Spiced festive version: swap the sumac for smoked paprika and a pinch of ground cumin, then top with toasted pine nuts and pomegranate seeds for a show-stopping party mezze centrepiece.
Thermomix TM7 Benefits
- Grinding whole sumac berries and sea salt to a fragrant powder in seconds gives this houmous far more aroma than shop-bought spice.
- Chopping the garlic cloves finely without any bitter chunks distributes a gentle, even garlic flavour through every spoonful.
- Weighing tahini and lemon juice directly into the bowl saves dirtying a separate scale and keeps the dip's balance spot on.
- Mixing the chickpeas and olive oil into a silky, cloud-soft purée achieves a lighter texture than any hand blender delivers.
- Whipping the finished houmous with a splash of chickpea liquid creates an airy, restaurant-style consistency ideal for scooping with flatbread.
Ingredients
- garlic cloves
- tinned chickpeas
- tahini
- olive oil
- lemon juice
- sumac
- fine sea salt