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
This recipe has a massive flavour profile too with the addition of a few warming spices. The salsa really adds an exciting taste explosion that really compliments the flavours and spices that are used in this recipe. Use this hummus as part of a mezza, or try it in wraps or with crispy tortillas
Notes on ingredients
Spices
The spices I used are Ras el hanout, a spice used in Morrocco, 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.
NB check the ingredients as some blends may contain so called ‘natural ingredients’ which are usually not so natural but may contain gluten, soy, yeast to name a few.
Chickpeas
I always use tinned chickpeas, purely out of convenience and they are cheaper. For me I would rather open a can as opposed to soaking and boiling chickpeas for hours on end! I also find that hummus is creamier as the chickpeas are really soft.
Ingredients
Storage
The hummous will keep in an airtight container for up to 5 days.
Step by step
Recipe
Houmous
1 tin chickpeas, drained & rinsed
25 ml olive oil
85 ml water
1/2 tsp ground cumin & coriander
1 tsp Ras el hanout
1 clove garlic
1 tsp tahini
15 g coriander
1 chilli ( if you like it hot)
5 g root ginger
juice of lemon 1/4
salt/ pepper
Pomegranate salsa
1/2 pomegranate ( you can buy this ready prepared)
Cherry tomatoes
cucumber
1 red onion
20g coriander
Method
Add all the houmous 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.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
