Now you must think I am out of my mind adding POM Juice to my hummus, well I might be, however my taste buds are totally on straight, and this hummus ruled!
What you need:
2 Cans Chickpeas or 2 Cups cooked
3oz of POM Wonderful juice mixed with 3oz of chickpea water (from cooking or can)
1/4 C. Tahini
3 gloves garlic, chopped
1 Lemon of juice
1 Lemon Zest
1 T Cumin seeds toasted, then ground
1 tsp cayanne
1 tsp paprika
S&P to taste
Step 0: Prep Cumin seeds by toasting them till they start to smell nutty, let them cool on a paper towel and then grind them using your favorite device.
Step 1: in a food processor add chickpeas, tahini, lemon juice/zest, garlic and pulse, slowly add POM/water mixture till it becomes a puree.
Step 2: add in spices and pulse, then slowly add in EVOO about 1/4 C. should do until it gets to a consistence and taste that you like.
|please excuse the lack of photos, I was in cooking hell this day, however you can see on the top shelf, smooched between the parsley and the jar of pom arils, the hummus...I think it tastes better the next day.|
Step 3: Store in the fridge, and take out when ready to serve, when serving drizzle with EVOO or your favorite flavored Olive Oil (i used lemon) and garnish with pomegranate Arils and Parsley leaves.
|served with warm pita, red peppers and Pom Dolmas|