I love creating recipes, restaurant reviews and travel guides, but to keep this site going I sometimes feature sponsored posts (which are all clearly marked) and I also use cookies and affiliate links (so if I link to a product I love, and you click my link and buy it, I make a bit of money!) In recent posts these are all clearly marked with *. Please note archive posts are still being updated. Additionally, I use Google Analytics to collect some (anonymised!) data about your visit. You can find out more by reading my Privacy Policy.
By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
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!
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 (5–6 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
Spread the hummus out across a large serving plate, swirling it with the back of the spoon.
Roughly chop the tomatoes into random chunks and scatter across the hummus.
Finely chop the red onion and scatter over the tomatoes. Squeeze over the lemon juice and drizzle with the extra virgin olive oil.
Scatter the parsley and sumac over the salad, finishing the plate with a generous sprinkling of sea salt.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
My Book
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
Discussion