Put the red onion and radishes in a bowl with the red wine vinegar, sugar and a good pinch of salt. Stir, then leave to quickly pickle for 15 mins. Meanwhile, toast the pumpkin seeds in a dry frying pan until starting to pop.

Spread the hummus onto a plate. Pile on the red onions and radishes, pomegranate seeds, pumpkin seeds and sumac. Spoon over a little of the vinegar and serve.