Making hummus at home is quick, healthy, a good source of protein and inexpensive. You can make it for under $1.25 if you make a basic recipe. Not bad at all. One recipe will last you, two or more days. You might be wondering if it's worth the effort. Since it took me less than 10 minutes to make, my foodie palate says yes to homemade hummus!
Some days I make a basic recipe and other days I like to add a twist to my traditional recipe. This Hummus with Pomegranate molasses is far from any hummus you'll find at the grocery store. Since I like muhammara, a hot pepper dip, I decided to mix ingredients from my hummus recipe and my muhammara recipe to make this hummus. My vegan friends will be happy because, I have to admit, it's delicious and addictive.
To make this recipe you could buy dried chickpeas, soak and cook them, but for convenience I buy good quality chickpeas in a can. When doing so I make sure that I rinsed my chickpeas, in order to reduce the amount of sodium, before adding them in my food processor.
For lunch I ate my hummus with Chipotle Lavash Crackers from Ozery's Pita Break. They are crunchy, have a nice kick of chipotle and are made with whole grains.
HUMMUS WITH POMEGRANATE MOLASSES
Ingredients:
1 can 540 ml chickpeas, drained and rinsed
1/2 cup roasted peppers
2 tablespoons tahini
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon pomegranate molasses
1/2 tsp cumin
2 garlic cloves
Directions:
1- Place all ingredients in food processor.
2- Process for 2-3 minutes.
3- Serve hummus drizzled with oil. You could decorate with sumac and zaatar, if you wish.
Make Ahead:
Hummus can be made 3 days ahead, keep in the refrigerator.
NOTE: This hummus recipe is vegan and gluten-free.
