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Fattoush with Sumac Hummus & Pomegranate – The Recipe Fattoush with Sumac Hummus and Pomegranate 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 (I used 2 additional spring onions instead) sliced 2 spring onions (scallions) chopped 1 romaine type lettuce shredded 20 g fresh mint (⅓ cup ) chopped 20 g fresh parsley (⅓ cup ) chopped ½ pomegranate arils only 1 pinch ground sumac 1 pinch 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 ground sumac Sumac Hummus 1 tin 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 ground sumac (4g) divided ¼ tsp salt (I used sea salt) 1 pinch freshly ground black pepper 1 pinch 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).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
Italian communion dresses
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