Loaded Hummus with Pomegranate & Chickpeas

A vibrant and nutritious dish that combines creamy hummus with the juicy burst of pomegranate seeds, perfect for snacks or appetizers.

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Prep Time 10

Total Time 10

Servings: 8 servings

Course: Appetizer, Snacks

Cuisine: Middle Eastern

Calories: 132

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup cooked chickpeas You can use canned chickpeas, just rinse and drain them before use.
1 cup tahini Can substitute with sunflower seed butter or almond butter if necessary.
1/4 cup olive oil Extra for drizzling on top.
2 tablespoons lemon juice Freshly squeezed preferred.
1 clove garlic, minced Adjust according to your taste.
1/2 teaspoon cumin
to taste salt
1/2 cup pomegranate seeds
to garnish fresh parsley
to garnish paprika

Method

Preparation

In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
Transfer the hummus to a serving bowl.
Top with pomegranate seeds and drizzle additional olive oil on top.
Garnish with fresh parsley and a sprinkle of paprika.
Serve with pita chips or fresh vegetables.

Notes

For extra creaminess, peel the chickpeas before blending. Store leftovers in an airtight container in the fridge for up to one week. Hummus can also be frozen for up to three months.