With New Years Eve tomorrow, why not try this hummus as a festive party snack!
Serves: Makes 2 cups
1 can or 1&1/2 cups cooked chickpeas, drained and rinsed well
⅓ cup well stirred tahini
1 small garlic clove
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ cup extra-virgin olive oil
1 cup pomegranate seeds
Pomegranate molasses or mint leaves as garnish, optional
In a food processor purée the chick-peas with the tahini, garlic, lemon juice, salt and ¼ cup water, scraping down the sides. Slowly add in oil, puree until the hummus is very smooth; add salt to taste if needed. Place into serving bowl and mix half of the pomegranate seeds into the hummus - top with the rest.. Drizzle with pomegranate molasses or garnish with torn mint leaves if using. * The hummus can be made 3 days in advance and kept covered in the refrigerator, just add seeds right before serving.