Cranberry Walk

Hummus with Pomegranate and Pine Nuts

Updated: Dec 7, 2019

My sons love hummus, so I always make sure I have a few cans of chickpeas in the house this way, I can whip up a batch on a moment's notice. Hummus with Pomegranate and Pine Nuts is one of my favorite versions. I puree the chickpeas, garlic, tahini, and lemon juice until relatively smooth, so there is still some texture, then top it with extra virgin olive oil, pomegranate seeds, toasted pine nuts and a sprinkle of fresh parsley. The topping adds a bit of freshness and crunch to each bite, which makes this hummus shine. This hummus is one of those dishes where it's simple ingredients mixed just right for something delicious.

Ingredients for Hummus with Pomegranate and Pine Nuts:

Hummus:

1 15 ounce can chickpeas, drained, liquid reserved and rinsed

3 tablespoons reserved liquid from chickpeas

1/4 cup Tahini

3 teaspoons fresh lemon juice

1 lemon, zested

2 cloves garlic, minced

3/4 teaspoon kosher salt

1/8 teaspoon Aleppo Style Chili pepper

Topping:

3/4 teaspoon kosher salt

2 tablespoons extra virgin olive oil

1 1/2 tablespoons pine nuts, toasted

1 1/2 tablespoons pomegranate seeds

1 tablespoon chopped fresh parsley

Serve with pita and vegetables.

I used my Cuisinart food processor to make the hummus. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.

Time-Saving Tips: Prepare the hummus up to a few hours in advance.

Let's see what we need.

We're ready to cook.

Combine the chickpeas, tahini, garlic, lemon zest, lemon juice, Aleppo pepper, salt, and reserved chickpeas liquid; process until it is nearly smooth. I prefer it to have some texture.

Transfer the hummus to a bowl and make swirl marks with a spoon or knife. Drizzle with the olive oil and add the rest of the toppings.

It's ready! It looks is so good and it is. Perfect for holiday celebrations, for after school snacks, or anytime you're in the mood for great hummus. I know the boys will love it, too.

Enjoy!

Hummus with Pomegranate and Pine Nuts:

Hummus:

  • 1 15 ounce can chickpeas, drained, liquid reserved and rinsed

  • 3 tablespoons reserved liquid from chickpeas

  • 1/4 cup Tahini

  • 3 teaspoons fresh lemon juice

  • 1 lemon, zested

  • 2 cloves garlic, minced

  • 3/4 teaspoon kosher salt

  • 1/8 teaspoon Aleppo Style Chili pepper

Topping:

  • 3/4 teaspoon kosher salt

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons pine nuts, toasted

  • 1 1/2 tablespoons pomegranate seeds

  • 1 tablespoon chopped fresh parsley

  • Serve with pita and vegetables.

  • I used my Cuisinart food processor to make the hummus. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.

  • Combine the chickpeas, tahini, garlic, lemon zest, lemon juice, Aleppo pepper, salt, and reserved chickpeas liquid; process until it is nearly smooth. I prefer it to have some texture.

  • Transfer the hummus to a bowl and make swirl marks with a spoon or knife. Drizzle with the olive oil and add the rest of the toppings.

  • Time-Saving Tips: Prepare the hummus up to a few hours in advance.

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