Spiced Hummus with a Pomegranate Salsa ( Top 14 Free)
VEGAN II GLUTEN FREE II DAIRY FREE II SOY FREE II NUT FREE II TOP 14 FREE II SHELLFISH FREE II FISH FREE II EGG FREE
Spiced hummus with a vibrant pomegranate salsa is incredibly tasty, it's lower in fat than usual recipes as I have only added a fraction of oil, making this a little healthier! This recipe is packed with bold flavours, thanks to the addition of warming spices like Ras el Hanout, cumin, coriander, and a touch of chilli. Paired with the sweet and tangy salsa, every bite is bursting with a perfect balance of tastes and textures. The salsa adds a fresh, zesty contrast that works beautifully with the rich, spiced hummus.
Serve this hummus as part of a mezze platter, spread it in wraps, or enjoy it with crispy tortilla chips.
Notes on ingredients for Spiced Hummus with Pomegranate Salsa
Spices
I used Ras el hanout, a spice used in Morocco, Northwest Africa, which can contain up to a blend of 20 spices. Some of the spices used are a mix of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chilli, coriander seed, peppercorns, fenugreek and turmeric. The flavours are really warming rather than hot and spicy and are also great to use in marinades. Buy in most supermarkets.
NB, check the ingredients, as some blends may contain so-called ‘natural ingredients’ that are usually not so natural and may contain gluten, soy, and yeast, to name a few.
Chickpeas
I always use canned chickpeas because they are convenient and more affordable. I prefer to open a can rather than soak and boil chickpeas for hours! I also find that hummus is creamier when made with the softer canned chickpeas.
Tahini
Tahini is used in hummus primarily to enhance its smooth, creamy texture and nutty, slightly earthy flavour profile. Buy in most supermarkets.
Tahini, a paste made from ground hulled sesame seeds, contributes significantly to hummus's creamy texture.
It adds a subtle, nutty flavor that complements the other ingredients in hummus, such as chickpeas, lemon juice, and garlic
Olive Oil
Use a really good quality extra virgin olive oil that’s cold-pressed. Cold-pressed olive oil is extracted from olives using a mechanical process without the use of heat or chemicals, aiming to preserve the oil's natural flavours, aromas, and nutritional value. I love using hunter and gatherer EVOO or an avocado oil would also be delicious to use instead.
Ingredients
Tips on how to make the perfect hummus
If your chickpeas are hard, you can soften them by adding them to a saucepan and covering them with water. Add one teaspoon of bicarbonate of soda and boil until the skins rise to the top. Skim off the skins, drain the chickpeas, and blend them with the other ingredients. This tip alone will ensure your hummus is super creamy.
Always add tahini, a key ingredient in making this creamy hummus.
Add Ice-cold water. This is another trick to help make the hummus light and fluffy and lighten the tahini to a pale ivory colour.
If you don’t want to add oil to this hummus, you can substitute a tablespoon of extra tahini instead and a little more water.
Why I love this recipe
It looks stunning and is packed full of vibrant flavours, its like a little party in your mouth, the flavour harmonies in this hummus recipe is insane.
You can serve this with so many different things: crackers, pitta bread, on toast, in a sandwich loaded with lettuce and tomato, or as part of a mezze board. Just add olives, stuffed vine leaves, feta, and crudities for a delicious snack board everyone will love.
Homemade hummus is easy to make and tastes much better than anything you can buy at the store. It only takes 10 minutes, so there’s no excuse!
Faq’s
How important is tahini in hummus?
Tahini is one of hummus' main ingredients, along with chickpeas and olive oil. In hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.
What are the main ingredients of hummus?
Hummus, a creamy dip from the Middle East, has a reputation as a clean, healthy food. It deserves it. All the main ingredients are super foods in their own right. In most traditional versions, it's got chickpeas, sesame paste (tahini), garlic, and olive oil.
How long does homemade hummus last?
Store it in an airtight container in the fridge for up to 5 days. Stir before serving if it starts to separate.
Can hummus be frozen?
Yes, hummus freezes well. Portion it into airtight containers or freezer bags. Thaw in the fridge and stir well before eating.
Is hummus healthy?
Hummus is high in fibre, protein, and healthy fats. It’s a great addition to a balanced diet, though portions matter if you’re watching calories.
Can I make hummus gluten-free?
Hummus is naturally gluten-free, but check labels on tahini and other ingredients to avoid any cross-contamination.
Step by step
Recipe
Houmous
1 tin chickpeas, drained & rinsed
25 ml olive oil
100 ml water ice cold
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp Ras el hanout
1 clove garlic
3 tbsp tahini
15 g coriander
1 chilli ( if you like it hot)
5 g root ginger
juice of lemon 1/4
salt/ pepper
Pomegranate salsa
1 red onion, finely sliced
1/2 pomegranate (you can buy this ready prepared)
8 Cherry tomatoes, finely diced
1/4 cucumber, finely diced
20g coriander
Method
Add all the hummus ingredients and blend till smooth, taste for seasoning, then spoon into a serving dish ready to top with the salsa.
Sweat the red onion till soft, chop up the other vegetables for the salsa and sprinkle on top of the houmous, finishing off with coriander leaves and extra virgin olive oil.
Variations
Try swapping the chickpeas for cannellini beans for a change. Have you taken a look at the cookery classes I teach? I have started offering them via zoom since the lockdown.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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