Hummus bil sumac (sumac hummus)

Instructions

1. Toast the pine nuts dry in a skillet over medium heat for 2 to 3 minutes, stirring, until golden.
2. Blend the drained chickpeas with the tahini, lemon juice, garlic and cumin for 2 minutes.
3. Add 3 to 4 tablespoons of cold water little by little, until the texture is smooth and creamy.
4. Adjust the seasoning with salt and lemon.
5. Spread the hummus in a deep plate and make a small well in the center.
6. Sprinkle with sumac, scatter the golden pine nuts and parsley, then drizzle with olive oil.