Wow….okay….

Tangy pomegranate molasses give traditional hummus a special spin. The textural contrast of the pomegranate seeds on top is a really nice touch.

Pomegranate Hummus

Ingredients:

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

Directions:

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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Check out Hero Fisher on her Website where you can learn of upcoming shows in the UK and buy the music.

Cheers!