Chef Sam's Hummus with Sumac & Olive

Yields 4 Cups


  • 1 pound dry Garbanzo Beans, soaked overnight in cold water or can use 5 (15 oz cans) garbonzo beans
  • 6 cloves fresh garlic, peeled & chopped
  • 1/2 cup Tahini Sauce
  • 1/3 cup freshly squeezed lemon juice
  • 1 tsp Kosher salt
  • 2 Tbsp Extra virgin olive oil and more for garnish
  • 1 Tbsp Sumac (for garnish)
  • 2 sprigs Fresh Mint for garnish


  • Place garbonzo beans into a pot of cold water and cover with pot with a lid and soak overnight to rehydrate beans
  • (If you are using canned beans, proceed to next step, no soaking needed)
  • The next day, place soaked bean on stove over medium high and cook until soft (about 40 minutes), save 1/2 cup of beans for later use
  • After beans are soft, remove from stove and drain the beans, saving 1 cup of the bean liquid
  • Place beans into a food processor with the garlic and process well
  • Next, add in the lemon juice, salt, tahini, and puree ingredients until very smooth. If mixture is dry, add in some additional reserved liquid.
  • Transfer the hummus onto a serving plate or platter. Spead out the hummus in swirl pattern for presentation.
  • Sprinkle the top of hummus with Sumac and also drizzle top with Extra Virgin Olive Oil. Garnish with fresh mint.
  • Enjoy hummus with your favorite Rustic Bakery flatbread or flatbread bites.