Fattoush with Pomegranate and Sumac Hummus in a Bowl.
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5 from 12 votes

Fattoush with Sumac Hummus and Pomegranate

A Middle Eastern bread salad. It's fresh and zingy with a whole host of flavours that really sing. It makes for an easy and delicius summer lunch.
Prep Time30 mins
Total Time30 mins
Course: Lunch, Supper
Cuisine: Middle Eastern
Keyword: hummus, lemons, pomegranate, salad, sumac
Servings: 4 people
Author: Nicky Corbishley

Ingredients

Salad

  • 2 pitta breads (I used wholemeal)
  • 4 large vine-ripened tomatoes - chopped into bite-size chunks
  • ½ cucumber - seeded and sliced
  • ½ red onion - sliced (I used 2 additional spring onions instead)
  • 2 spring onions (scallions) - chopped
  • 1 head romaine lettuce - shredded
  • 20 g ⅓ cup fresh mint - chopped
  • 20 g ⅓ cup parsley - chopped
  • ½ pomegranate - arils only
  • pinch of sumac
  • pinch of freshly ground black pepper

Lemon Dressing with Sumac

  • 1 lemon - juiced
  • 3 tbsp olive oil
  • ¼ tsp salt (I used sea salt)
  • ¼ tsp freshly ground black pepper
  • ½ clove garlic - peeled and minced
  • ½ tsp light brown sugar
  • 1 tsp sumac

Sumac Hummus

  • 1 can chickpeas (400g, 14oz) - drained and rinsed
  • 1 ½ tbsp tahini
  • 1 tbsp freshly squeezed lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 ½ tsp (4g) sumac, divided
  • ¼ tsp salt
  • pinch of freshly ground black pepper
  • pinch of red pepper flakes

Instructions

  • In a large dry skillet, toast the pitta breads over high heat, then tear roughly into chunks (or toast under the grill or in a toaster as I did).
  • In a small bowl, whisk together all of the dressing ingredients.
  • In a large bowl, combine the pitta chunks, remaining salad ingredients and the dressing. Toss together and transfer to a serving dish. Allow to sit for a few minutes while you make the hummus.
  • To prepare the hummus, in a food processor, process the chickpeas for 1-2 minutes, or until smooth. Add the tahini, lemon juice, garlic, oil, all but ¼ teaspoon of the sumac and the salt and pepper. Blend again until thick and creamy.
  • Spoon the hummus onto the serving dish, swirling with a spoon. Sprinkle with the red pepper flakes and remaining sumac.

Notes

For my cheat's version, use readymade hummus and a pack of pomegranate seeds.
Tin and Thyme modifications are in brackets.