The best homemade hummus ever with a swirl bright of pomegranate and lots of tart jewels on top! Pomegranate Hummus time!
Happy (secular) New Year, friends! How did you ring in 2015? I donned sequins (of course), noshed on Manischewitz Jell-O shots, and danced the night away at a silent disco house party. It was super fun. The next day, per tradition, I curled up on the couch in the fetal position, questioned that second bottle of champagne (whyyyyy), and dreamed up new recipes to share with you! You’re welcome.
Did you make any resolutions this year? Normally, I’m anti-resolution, but use January 1 as a day to reset my goals, think about the past year, and make mental notes on how to dominate in 2015! I really have a feeling this is going to be the best year yet, and I’m pumped to share it with you. Side note, doesn’t 2015 really sound like the future? Where is my hoverboard and the robots who can tame my Jewfro?? Pretty weak.
Anyhoo, back to the recipes. Starting with this Pomegranate Hummus!
Does that sound weird? Weirdly wonderful? I hope so. I started of with my classic hummus formula based on Ottolenghi’s technique, and added a swirl of homemade pomegranate syrup. Take the time to use dried beans. It will make a world of difference!
Here’s a little factoid for ya. In the south, black eyed peas are a traditional good luck New Year’s nosh. But there are other (and in my opinion tastier) traditions!
In Turkey, locals eat pomegranate as the round fruit represents prosperity, and the red arils symbolize life and fertility. Hey-o! But that wasn’t the only reason I liked this symbol. Pomegranate is also plentiful for the Jewish Near Year of Rosh Hashanah, the new fruit of the fall season symbolizing renewal, and the arils for a sweet new year. Certainly all things we want come January 1st as well!
Serve with pita chips, or veggies or a just a spoon.
- ½ cup dried chickpeas, picked through and washed well (makes 1½ cups)
- 1 teaspoon baking soda
- ½ cup pomegranate juice
- ¼ cup sugar
- 3 cups water
- 1 lemon, juiced
- ¼ cup good quality tahini
- 2 garlic cloves, minced fine
- ½ teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 3 tablespoons or more reserved cooking liquid
- Salt and black pepper to taste
- ¼ cup pomegranate arils
- The night before hummus time, place ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.
- The next day, make your pomegranate syrup. Combine pomegranate juice and sugar in a small saucepan and bring to a low simmer. Simmer for about 15-20 minutes, stirring occasionally, until reduced to ¼ the amount and let cool. Syrup will thicken as it cools.
- Drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.
- Drain the cooked chickpeas, reserving the cooking liquid. Then put them in a food processor and puree. Then add in lemon juice, tahini, minced garlic cloves, cumin, olive oil, 1 tablespoon pomegranate syrup reduction and 3 tablespoons reserved cooking liquid. Puree and season with salt and pepper to taste, add more cooking liquid if your hummus is very thick.
- When ready to serve, drizzle with extra pomegranate syrup (use extra over yogurt or ice cream!) and garnish with pomegranate arils.