Pomegranate Hummus

Chickpeas are boiled, mashed, and mixed with few ingredients to make hummus. Chickpeas’ fiber, protein, iron, and B vitamins make hummus a satisfying and nutritious dip! Hummus can serve as a dip or spread that is vegan-friendly, gluten-free and can be a common food for those with food allergies. Are you a fan of hummus? Try this amazing recipe!

Pomegranate hummus: Developed by Alex Caspero

Ingredients:

  • 15 ounce can of garbanzo beans, drained and rinsed
  • 2 garlic cloves
  • 1/3 cup tahini
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 4 tablespoons pomegranate juice
  • 2 drops hot sauce
  • 1/8 teaspoon of salt
  • 1/4 cup pomegranate seeds

Directions:

  1. Place chickpeas, garlic cloves, tahini, salt, lemon, hot sauce, and 1 tablespoon of pomegranate juice in a food processor. Process until the hummus is pureed.
  2. Scoop the hummus into a bowl and top with 3 tablespoons of pomegranate juice. Using a knife, swirl in the juice.
  3. Top with pomegranate seeds.

Nutrition Information:

Calories: 74; Total Fat: 5g; Sat. Fat: 1g; Chol.: 0mg; Sodium: 95mg; Carb: 6g; Fiber: 2g; Sugars: 1g; Protein: 2g; Potassium: 82mg; Phosphorus: 63mg

For more great Recipes visit Alex’s awesome website: http://delicious-knowledge.com/

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3 thoughts on “Pomegranate Hummus

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    • Dorie,

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