Sweet and tangy Pomegranate Hummus

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/4 cup tahini

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1 clove garlic, minced

• 2 tablespoons olive oil

• 1/2 teaspoon ground cumin

• Salt to taste

• 2-3 tablespoons pomegranate juice (from fresh pomegranate or bottled)

• 1/4 cup pomegranate arils (seeds)

• 1 tablespoon fresh parsley, chopped (optional for garnish)

• 1/4 teaspoon sumac (optional for garnish)

Instructions

1. Prepare the Pomegranate Juice:

   • Cut the pomegranate in half and extract the juice from one half. Reserve the arils from the other half for garnish.

2. Blend the Base Ingredients:

   • In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.

3. Add Pomegranate Juice:

   • Slowly add the pomegranate juice while blending until the hummus reaches the desired consistency. You may need to add a little water or more pomegranate juice if the mixture is too thick.

4. Adjust Seasonings:

   • Taste and adjust the salt and lemon juice if necessary.

5. Serve:

   • Transfer the hummus to a serving bowl. Drizzle with a little olive oil and garnish with pomegranate arils, fresh parsley, and sumac if using.

6. Enjoy:

   • Serve with pita chips, fresh vegetables, or use as a spread in sandwiches.

This pomegranate hummus offers a unique twist on traditional hummus by adding a tangy and slightly sweet flavor, making it a vibrant and healthy addition to your appetizer or snack options.