If my daughter could eat a box of raisins every single day as her post-nap snack, she would. And while I often indulge her raisin love, I also like to broaden her snack horizon. This hummus has been apart of that routine since pomegranate seeds came back into season. The combination of the juicy and tangy seeds with the savory hummus is unlike many typical hummus combinations. When those little pomegranate seeds burst with their sweet flavor everyone will be wanting more. Full of flavor, loaded with antioxidants & fiber and easy to make, it’s sure to be a hit with both kiddos and adults. Serve it with cut-up veggies, crackers or whole-wheat toasted pita bread and enjoy.
With New Years Eve tomorrow, why not try this hummus as a festive party snack!
- 1 can or 1&1/2 cups cooked chickpeas, drained and rinsed well
- ⅓ cup well stirred tahini
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ cup extra-virgin olive oil
- 1 cup pomegranate seeds
- Pomegranate molasses or mint leaves as garnish, optional
- In a food processor purée the chick-peas with the tahini, garlic, lemon juice, salt and ¼ cup water, scraping down the sides. Slowly add in oil, puree until the hummus is very smooth; add salt to taste if needed. Place into serving bowl and mix half of the pomegranate seeds into the hummus - top with the rest.. Drizzle with pomegranate molasses or garnish with torn mint leaves if using. * The hummus can be made 3 days in advance and kept covered in the refrigerator, just add seeds right before serving.