Hummus with Pomegranate Seeds

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Hummus with pomegranate seeds

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135K views · 34K reactions | PROPER BABA GHANOUJ 🤌🏽🤌🏽🤌🏽 Smokey Eggplant Dip 4 Glass House Eggplants 3-4 garlic cloves Salt 1/4 cup tahini 1/2 lemon juiced (maybe more, taste it!) 1 heaped TBS…

Hummus is a constant in my life. I eat it in one of its various forms every day, and life wouldn’t be quite as sweet without it. This is how I like to eat it through the festive period - with charred sumac sprouts, a herby chilli oil and pomegranate seeds. You can make this as part of a festive spread on boxing day or throughout betwixmas, or just eat it to yourself for lunch when you need something bright and interesting to cut through the beige of Christmas food. ⭐️ CLICK THROUGH FOR RECIPE ⭐️

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CHRISTMAS HUMMUS

This recipe features crunchy chickpeas, roast cauliflower, tabouli-style salad, pomegranate, and sesame on a bed of creamy hummus. The chickpeas are drained and rinsed, and the cauliflower is drained and drained. The tabouli-style salad includes parsley, red onion, tomatoes, cucumber, lemon juice, and olive oil. The hummus is made with pomegranate seeds and sesame seeds. The salad is then combined with the hummus, salad, cauliflower, chickpeas, pomegranate, and sesame seeds. Enjoy!

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Tess Begg on Instagram: "Tzatziki & Cauliflower Nourish Bowl👇🏼😋 Roasted smoky crunchy chickpeas and cauliflower with parsley, red onion, tomato, cucumber, pomegranate and sesame seeds on a bed of creamy tzatziki. Simple, yet so delicious! If you like, serve with some pita. If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿 Serves 2 Cauliflower and chickpeas: 1 head of cauliflower, cut into small florets (roughly 3 cups) 420g can chickpeas, drained and rinsed Drizzle of olive oil to coat it all 1 tbsp smoked paprika 1 tsp ground cumin 1 tsp oregano 1/2 tsp cayenne 2 tsp garlic powder 2 tsp onion powder Generous pinch of salt and black pepper Salad: 1 small red onion, finely diced 1 Bring A Plate Ideas Food, Cauliflower Tzatziki Bowls, Chickpea Yogurt Bowl, Chickpea Bowl, Vegetarian Meal Ideas, Zesty Feta Chickpea Bowl, Roasted Cauliflower Bowl, Roasted Cauliflower Salad Middle Eastern, Vegetarian Chickpea And Cauliflower Bowl

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RECIPE (6 servings, 50mins prep time) -2 eggplants Poke in holes and roast at 220C/440F for 40-50mins. Place them in a bowl and cover for 5 mins. Peel them. -4 Tbsp tahini -optional 2 Tbsp yogurt -2 cloves garlic -juice of 1/2 lemon -salt to taste Mash everything until creamy and serve with sumac oil and pomegranate seeds.

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✅INGREDIENTS✅
• kale (i used one huge bag, thinking it’s about 5 or 6 cups)
• roasted butternut squash, cubed (i’d say about 1 cup worth) (i roasted mine tossed with olive oil and sea salt in the oven at 400F for 25 min)
• herby chickpeas (rinsed and drained canned chickpeas, tossed with olive oil and seasonings of choice)
• pomegranate seeds
• diced red onion
• feta cheese
• cooked quinoa
• creamy tahini dressing

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This is one of my favourite dips and is so easy to make at home! You can get creative with the toppings (pomegranate seeds also work well) and it makes a great light lunch or starter with toasted pita.
• Via Londonbruncher

2 aubergines
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1/2 lemon
• 1 tsp pomegranate molasses

Salt

Serve with toasted pine nuts, fresh parsley and a drizzle of olive oil

1. Use a knife to make 8-10 cuts in each aubergine (all over).
• 2. Grill the aubergines for 30-35 minutes until charred.
• 3. Scoop out the flesh and put it into a bowl.
• 4. Add the tahini, olive oil, garlic, lemon juice, pomegranates molasses and a big pinch of salt to the aubergine. Gently mash everything together with a fork.

5.

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