Hummus with fresh pomegranate.

I’ve made a big bowl of this for a party. Hummus is great for dipping crudités or bread sticks into and also goes well with mixed platters of mezze, spread on bread or enjoyed with meats and salads. It’s a really useful addition to the table and it’s so easy to make. And making your own always tastes better!

Hummus with pomegranate

If you can find Tahini paste (made from sesame seeds) this adds to the flavour but it is not essential. You’ll need –

Shopping list for hummus

Drain the chickpeas, keeping about a dozen to the side to add as a  garnish later. Put into your blender with a few tablespoons of water (you may want to add more to thin the mixture later), the garlic, olive oil, lemon juice, salt and tahini paste if you are using it. Blend until smooth and creamy adding a little more water if necessary. Taste and add a little more salt and lemon juice if it needs it.

Spoon into a pretty serving bowl and drizzle over some olive oil, a few sea salt flakes, cracked black pepper, the remaining chickpeas and the pomegranate seeds.  Serve with crudités or breadsticks or take to the table as part of the meal.


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