Sumac Spiced Crouton Salad on Hummus

Why use hummus as a topping when it’s delicious enough to use as the base of your dish? Spiced croutons and crisp snowpeas are the perfect complement to this rich, creamy classic.

Preparation time Prep: 15 mins
cook 5 mins
Skill level Easy Peasy

You will need:

  • 3 thick stale slices of sourdough, cut into 1-inch cubes
  • 20ml olive oil
  • 1 tablespoon ras el hanout
  • 2 tablespoons sumac
  • 200g snow peas, roughly chopped
  • 1 bunch parsley, roughly chopped
  • 1 lemon, juice
  • 200g good quality hummus
  • Pinch salt
To serve
  • 1 tablespoon crispy chilli oil
  • Salt
Recipe: Simon Toohey


  • 1Add oil, ras el hanout, sumac and cubed bread to a hot pan over medium heat. Toss around, coating the bread in the oil and spices. Leave to toast for 5 minutes or until crispy. Stir occasionally.
  • 2Add snow peas, lemon juice, pinch of salt, and parsley to a bowl and toss to coat. Add the toasted croutons to the peas and stir through.
  • 3Add the hummus to a plate and spread around to create a base. Pour the crouton and bean mixture over the hummus.
  • 4Drizzle a spoonful of crispy chilli oil and a pinch of salt over the croutons to serve.
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