Tabbouleh on bed of hummus with sumac

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Almost five years ago, my husband and I visited Jordan. To this day, it is one of the most memorable and enjoyable trips we have had. People were friendly and during our journey through the country, we enjoyed the beauty of all the different landscapes. We had jam packed days, especially those few days we have spent in Petra. In the mornings and the evenings we had time to enjoy local cuisine. Quality of the ingredients was superb, meat especially was very flavorful and tender.

You can only find meat and vegetables tasting that good in southern Europe/Middle East and I was in Heaven! However, I fell in love with simple dishes like hummus and falafel. Now, I often make my Mediterranean meze-pita bread, falafel, hummus, aubergine salad, grilled haloumi… But this is the easier and much quicker version.

Tabbouleh on bed of hummus with sumac

Course: Savory dishes


Total time






  • Hummus
  • 1-2 tbsp Tahini (depending on how strong and salty it is)

  • 1-3 garlic clove

  • Lemon juice from 1/2 of a lemon

  • 4 tbsp olive oil

  • 1/2 tsp ground cumin

  • Salt

  • Pepper

  • 1 can chickpeas

  • 1 tsp sumac

  • Tabbouleh
  • 1/2 cucumber

  • 2 handfuls of cherry tomatoes

  • 1 red onion

  • 1 bunch of parsley

  • Lemon juice

  • Olive oil

  • Salt


  • Using a food processor, blend the tahini, lemon juice and garlic until smooth.
  • Add the chickpeas, olive oil and ground cumin and blend until smooth.
  • Taste and season to taste.
  • Leave in the fridge to cool completely.
  • Cut cucumber and cherry tomatoes into small chunks. Chop onion and parsley, not too finely.
  • Add all of the chopped veggies to a bowl, season with salt, some lemon juice and a splash of olive oil. Mix well.
  • Spread equal amounts of hummus on to two plates. Make a dent in the middle and sprinkle over the edges with some sumac. Fill the dent with salad and enjoy!

Recipe Video


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