Hummus, Tomato & Sumac Salad

A recipe full of sunshine today, in an attempt to combat the utter lack of sunshine outside! Tomato season will soon be upon us (mine are already forming on my tomato plants, I just need to patiently wait for them to colour!) so I thought I’d share a great sharing plate / appetiser / mezze / side dish I like to make with tomatoes and a tub of hummus: my Hummus, Tomato & Sumac Salad!

Serve this delicious salad plate – garnished and flavoured with fresh lemon, flat leaf parsley, chopped onions, lemony, tangy sumac and the best extra virgin olive oil you’ve got – with warm flatbreads, perfect for scooping.

I use shop bought hummus for this as one tub makes a nice salad for 2-4 people to share, and because I can’t stand tahini – of course I don’t mind it in hummus as long as the flavour is not too prominent, but I don’t want a jar hanging around the kitchen. Though, of course, if you’ve got a favourite hummus recipe do sub that in instead!

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Hummus, Tomato & Sumac Salad

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Severs 24 1x
  • Category: Salads
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

This easy Hummus, Tomato & Sumac salad plate is the perfect way to use fresh tomatoes to jazz up a tub of hummus, perfect to enjoy with drinks before dinner or as part of a mezze.


Ingredients

Scale
  • 200g (7 oz) tub hummus
  • 150g (56 oz) fresh tomatoes
  • 1/4 red onion
  • juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • small handful flat leaf parsley
  • 1/2 tsp sumac
  • sea salt

Instructions

  1. Spread the hummus out across a large serving plate, swirling it with the back of the spoon.
  2. Roughly chop the tomatoes into random chunks and scatter across the hummus.
  3. Finely chop the red onion and scatter over the tomatoes. Squeeze over the lemon juice and drizzle with the extra virgin olive oil.
  4. Scatter the parsley and sumac over the salad, finishing the plate with a generous sprinkling of sea salt.

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