Pomegranate Hummus
Serves: Makes 2 cups
  • 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
  1. 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.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2014/12/30/fun-snack-idea-pomegranate-hummus/