Creamy Hummus with Pomegranate

Ingredients (4 Servings)

• 200g dried chickpeas (soaked in water for 24 hours)

• 6 tablespoons tahini

• 2 garlic cloves, peeled

• Juice of 1 lemon

• ½ teaspoon salt

• 2 tablespoons extra virgin olive oil (plus extra for drizzling)

• 3 ice cubes

• Water as necessary

For Garnish

• Pomegranate seeds

• Fresh parsley or cilantro (optional)

• Ground cumin or paprika (optional)

• Extra virgin olive oil

Instructions

1. Soak & Cook the Chickpeas

   • Soak: Place the dried chickpeas in a large bowl, cover with water, and let them soak for 24 hours. Ensure they remain fully submerged throughout.

   • Drain & Rinse: After soaking, drain the chickpeas and rinse them under cold water.

   • Cook: Transfer the soaked chickpeas to a pot, cover with fresh water, and bring to a boil. Lower the heat, cover, and simmer for 60–90 minutes, or until the chickpeas are very tender.

   • Optional: For an ultra-smooth texture, gently rub the cooked chickpeas in water to remove the skins.

2. Blend the Base

   • In a food processor, add the cooked chickpeas, tahini, garlic, lemon juice, salt, and 2 tablespoons of olive oil.

   • Pulse for few minutes to combine.

3. Add Ice & Puree

   • With the processor running, drop in the 3 ice cubes one by one.

   • Blend for 2–3 minutes, keep adding water until you achieve a smooth and creamy consistency.

   • If needed, pause to scrape down the sides, adjust seasonings to taste, or add a little cold water for a lighter texture.

4. Serve & Garnish

   • Spoon the hummus into a serving bowl and smooth the top with the back of a spoon.

   • Drizzle extra olive oil on top.

   • Finish with pomegranate seeds, and sprinkle some fresh herbs and ground spices if you like.

📌 Tip:

• Warm up pita or flatbread for a perfect dipping experience, or pair it with crunchy veggies.

• Letting the hummus rest in the fridge for an hour or two allows flavors to deepen and meld together.