Pomegranate Hummus

Posted on January 30, 2012

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Pomegranate Hummus

Pomegranate Hummus

Hummus is one of my all time favorite side-dish. This is my variation:

Preparation time: 8 hours

Cooking / Mixing time: ~1 hour

In gradients:

Chickpeas (large white) – 300 g.

(White) Sesame Seeds – 75 g.

Olive Oil (~100 ml)

Salt (

Lemon Juice (100 ml)

Pomegranate (one large)

Fresh coriander leaves for garnishing

Water

Soak the chickpeas and Sesame seeds in water; separately; overnight. Use about 4 times the volume of water. In cold weather soak in warm water.

Drain the water from the soaked chickpeas and replace with the fresh water after about 8 hours. Add a teaspoon of salt. Boil till the chickpeas have softened, add more water if needed. It may take about an hour (or about 30 minutes if pressure-cooked). Allow it to cool.

Drain the water completely from socked Sesame seeds. Add a tablespoon of Olive oil, add a little salt to your taste and grind it in a mixture to make a thick paste, add more olive oil if needed. This paste is known as Tahini and is a complete dish in itself.

Add pomegranate arils, lemon juice and olive oil to the chickpeas and grind to a thick paste, add Tahini and and mix thoroughly. You can add more salt to your taste.

Empty the mixture in a large bowl, top it with a tablespoon of olive oil. Garnish it with trimmed coriander leaves. The Hummus is ready.

You can store Hummus in refrigerator for a couple of days.

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Posted in: Recipes, Vegan