Tangy pomegranate molasses give traditional hummus a special spin. The textural contrast of the pomegranate seeds on top is a really nice touch.
1/4 cup tahini
1/4 cup fresh lemon juice (about 2 large lemons)
1 garlic clove, minced
2 Tbs olive oil, plus more to drizzle
1 tsp pomegranate molasses
1/4 tsp salt
1 (400g) can chickpeas, rinsed and drained
Pomegranate seeds, to scatter over the top (I used frozen, but I think fresh ones would be even better)
Pita chips, to serve
1. Add tahini and lemon juice to a food processor. Pulse for 1 minute, scraping the edges as needed.
2. Add garlic, olive oil, pomegranate molasses and salt, and pulse again until smooth.
3. Add chickpeas and process until desired consistency is reached, adding a little bit of water to thin out if needed.
4. Transfer hummus to a serving bowl, swirl the top and drizzle with a little bit of olive oil. Scatter the pomegranate arils over and serve with pita chips.
Recipe adapted from Delicious Magazine
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