Pomegranate Hummus is a delightful twist on traditional hummus, enhanced with the subtle sweetness of pomegranate juice and the crunch of pomegranate arils. This recipe is a result of years of perfecting the art of making smooth and creamy hummus. The addition of pomegranate adds a seasonal and refreshing touch,...
Ingredients
pomegranate1
can chickpeas, drained and rinsed28oz
tahini1/4cup
white vinegar1tsp
lemon juiced1
cumin1tsp
salt2tbsp
garlic2clove
olive oil1/4cup
pomegranate juice from the plastic bag arils are in1/3cup
Nutrition (per serving)
Calories
224.9kcal (11.25%)
Protein
8.9g (17.76%)
Carbs
16.5g (5.99%)
Sugars
2.8g (5.6%)
Healthy Fat
12.8g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
How to make Pomegranate Hummus
- Step 1
Cut the pomegranate and remove the arils. Place them in a plastic zip lock bag and refrigerate for at least 2 hours to allow juice to accumulate.
- Step 2
Place the chickpeas in a medium saucepan, cover with water and vinegar, and bring to a boil. Reduce heat to medium-low and let simmer for about 5 minutes.
- Step 3
Rinse the chickpeas with cold water. The skins should start to shed. Using your fingers, gently rub the chickpeas to remove the skins.
- Step 4
Combine the peeled chickpeas in a food processor with tahini, lemon juice, cumin, salt, garlic, olive oil, and pomegranate juice. Pulse and scrape down the sides as needed.
- Step 5
Adjust the consistency by adding more water, lemon juice, olive oil, or pomegranate juice as needed. Season to taste.
- Step 6
Garnish with pomegranate arils, chickpeas, and a drizzle of olive oil. Serve and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
224.9kcal (11.25%)
Protein
8.9g (17.76%)
Carbs
16.5g (5.99%)
Sugars
2.8g (5.6%)
Healthy Fat
12.8g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Peeling the chickpeas is key to achieving a smooth and creamy hummus. It may take some time, but the results are worth it.
Refrigerating the pomegranate arils allows juice to accumulate in the bag, which can be used for added flavor.
Don't be afraid to use lemon juice generously; it enhances the flavor of the hummus.
If you prefer a thinner consistency, you can use water, olive oil, or even chicken stock to adjust the texture.
Experiment with garnishes like extra pomegranate arils, a drizzle of olive oil, or a sprinkle of cumin for added presentation and flavor.
FAQS
Why should I peel the chickpeas?
Peeling the chickpeas removes their skins, which can make the hummus smoother and creamier. While the skins are edible, they can affect the texture of the final dish.
Can I use fresh pomegranate juice instead of the juice from the arils bag?
Yes, you can use fresh pomegranate juice. However, the juice from the arils bag is convenient and already concentrated for flavor.
What can I use as a substitute for tahini?
If you don't have tahini, you can use peanut butter or sunflower seed butter as a substitute, though it may slightly alter the flavor.
How long can I store the hummus?
You can store the hummus in an airtight container in the refrigerator for up to 5 days.
Can I make this hummus without a food processor?
While a food processor is ideal for achieving a smooth texture, you can use a blender or mash the ingredients by hand, though the consistency may be chunkier.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
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