Not only does this hummus look gorgeous, but it is also the best easy & unique hummus recipe ever! A combination of canned chickpeas, garlic, tahini, olive oil, and lemon juice lends it the perfect, smooth texture.
Equipment
- food processor
Ingredients
- (1) 14 oz can chickpeas rinsed & drained
- 2 oz pomegranate seeds
- 1/4 cup tahini
- 1/4 cup fresh lemon juice apprx 1 large lemon
- 2 cloves of garlic minced
- 2 tbsp Meyer Lemon Olive Oil
- 2 tbsp Pomegranate White Balsamic Vinegar
- 1/2 tsp sea salt or more to your preference
- 1/8 tsp paprika optional
- fresh parsley chopped for garnish
Other great flavors to try!
Instructions
- Add tahini and lemon juice in the bowl of your food processor. Pulse for about 1 minute, scraping the edges with a spatula as needed.
- Add garlic, olive oil and salt, and pulse again until smooth.
- Add chickpeas and Pomegranate White Balsamic Vinegar. Pulse until you reach the desired consistency, adding a bit of water if needed.
- Transfer into a serving bowl, swirl the top and drizzle a little bit of olive oil. Sprinkle with pomegranate seeds. Serve with bread, carrots, celery, or any dippers of your choice!
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