4large vine-ripened tomatoeschopped into bite-size chunks
½cucumberseeded and sliced
½red onion(I used 2 additional spring onions instead) sliced
2spring onions (scallions)chopped
1romaine type lettuceshredded
20gfresh mint(⅓ cup ) chopped
20gfresh parsley(⅓ cup ) chopped
½pomegranatearils only
1pinchground sumac
1pinchfreshly ground black pepper
Lemon Dressing with Sumac
1lemonjuiced
3tbspolive oil
¼tspsalt(I used sea salt)
¼tspfreshly ground black pepper
½clovegarlicpeeled and minced
½tsplight brown sugar
1tspground sumac
Sumac Hummus
1canchickpeas(400g, 14oz) drained and rinsed
1 ½tbsptahini
1tbspfreshly squeezed lemon juice
1clovegarlic
2tbspolive oil
1 ½tspground sumac(4g) divided
¼tspsalt(I used sea salt)
1pinchfreshly ground black pepper
1pinchred 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).
2 pitta breads
In a small bowl, whisk together all of the dressing ingredients.
1 lemon, 3 tbsp olive oil, ¼ tsp salt, ¼ tsp freshly ground black pepper, ½ clove garlic, ½ tsp light brown sugar, 1 tsp ground sumac
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.
4 large vine-ripened tomatoes, ½ cucumber, ½ red onion, 2 spring onions (scallions), 1 romaine type lettuce, 20 g fresh mint, 20 g fresh parsley, ½ pomegranate, 1 pinch ground sumac, 1 pinch freshly ground black pepper
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.
1 can chickpeas, 1 ½ tbsp tahini, 1 tbsp freshly squeezed lemon juice, 1 clove garlic, 2 tbsp olive oil, 1 ½ tsp ground sumac, ¼ tsp salt, 1 pinch freshly ground black pepper
Spoon the hummus onto the serving dish, swirling with a spoon. Sprinkle with the red pepper flakes and remaining sumac.
1 pinch red pepper flakes
Notes
For my cheat's version, use ready made hummus and a pack of pomegranate seeds.Tin and Thyme modifications are in brackets.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.