Pomegranate Hummus

Do you love hummus?  Of course you do.  Hummus is just as addictive as nut butter to me, and that’s saying something.  I love experimenting with new hummus flavors, and this pomegranate hummus was well worth sharing.  The fruit adds a sweet and tangy flavor that blends wonderfully with the creamy tahini-cumin laced pureed chick peas.  Spread this on just about anything for a quick snack, add to your sandwiches and wraps to boost the flavor, or thin out with more oil, water, and pomegranate juice to make a mean salad dressing.  Enjoy!!

Can’t get enough hummus?  Check out my recipe for classic heavenly hummus and hipster sprouted lentil hummus!!

Pomegranate Hummus

2 1/4 cups cooked chick peas*
1/3 cup tahini
1 1/4 cup pomegranate seeds
1 tsp fresh lemon juice
1 tsp cumin
1/2 tsp sea salt
dash red pepper, optional
1/3 cup extra virgin olive oil

*I highly recommend soaking (overnight) and cooking your own beans.

Directions:
Add the tahini, pomegranate seeds, and lemon juice to the base of a high speed blender and process until smooth.  Add the rest of the ingredients and blend until smooth.  Store in an air-tight container in the fridge.

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