Ingredients

  • ½ teaspoon baking soda
  • 3 tablespoons or more reserved cooking liquid
  • ½ cup dried chickpeas, picked through and washed well
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced fine
  • ½ teaspoon ground cumin
  • 1 lemon, juiced
  • ¼ cup pomegranate arils
  • ½ cup pomegranate juice
  • Salt and black pepper to taste
  • ¼ cup sugar
  • ¼ cup tahini
  • 3 cups water

Ready In 60 Minutes

Servings: 4

Cooking Instructions

Step 1

  • The night before making your hummus, place cups dried chickpeas in a large saucepan and cover them with cold water at least twice their volume. Cover and soak overnight.The next day, make your pomegranate syrup.
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Step 2

  • 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 the amount and let cool. Syrup will thicken as it cools.Meanwhile, drain the chickpeas and put them back in the large saucepan with baking soda and cook over medium heat for three minutes, stirring constantly.
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  • Length: 23 minutes

Step 3

  • Add in the 3 cups water and bring to a boil. Skim off foam and cook for 20-40 minutes until chickpeas are very tender but not falling apart.
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  • Length: 40 minutes

Step 4

  • 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.
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