Hummus with Walnuts and Pomegranate
Appetizers Fasting Recipes Vegetables Gluten-Free Recipes
This hummus variation is too good. I replaced the sesame with walnut kernels and added a little walnut oil for more aroma. The slightly sour pomegranate seeds make a pleasant contrast with the smooth cream.
Ingredients
200g cooked chickpeas
25g walnut kernels
2 garlic cloves
1/2 teaspoon ground cumin
3 tablespoons lemon juice
1 tablespoon walnut oil
2 tablespoons olive oil
100-150ml chickpea cooking water
seeds from 1/2 pomegranate
a few walnut halves for decoration
salt, black pepper
Servings: 3-4
How to prepare hummus with walnuts and pomegranate
- In a food processor (or immersion blender container), add the walnuts and garlic and blend until pulverized.
- Add the chickpeas, cumin, walnut oil and olive oil, and salt to taste. Grind plenty of black pepper. Blend everything at high speed for 1 minute until it becomes a dense paste.
- Add the lemon juice and water (100ml if you want to serve the hummus immediately or 150ml if you will keep it in the refrigerator for a while before serving). Blend again long, at high speed until you get as smooth a cream as possible. If you added 150ml water, the hummus will be softer because in the refrigerator, like any legume paste (beans, lentils, etc.), it will thicken naturally. Even if your processor cannot make it extremely smooth (the one in my photo was made with a simple immersion blender, which is why it has a bit of texture), gradually add enough water for it to become soft enough to spread easily on a plate.
Because it has walnuts, the hummus will have a darker color than the original made with sesame paste. You can add 1/2 teaspoon of turmeric if you want a more yellowish color.
Taste the hummus for salt and lemon juice. - Spread the paste on a platter or portion into several individual bowls. Make a crater in the center with the back of a spoon. Sprinkle the pomegranate seeds there and add a few walnut halves if desired. Drizzle a little olive oil. Serve with toasted bread or flatbread. It is also good for wraps/sandwiches.
If you are not serving the hummus immediately and want to keep it in the refrigerator, place plastic wrap on top that comes in contact with it so it does not form an unsightly crust.
