Pomegranate & Walnut Hummus
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes (really just assembling the ingredients)
Cooking time: 0 minutes
- 500g/1.1lbs. drained tinned chickpeas (about 2x400g tins' worth)
- 100g/3.5ozs. walnuts, toasted
- 300ml/10.6fl ozs. purified water
- 100ml/3.5fl ozs. extra virgin olive oil
- 3 garlic cloves, peeled
- 1/4 red onion
- 4 tablespoons pomegranate juice
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons salt (to taste)
- 1/2 teaspoon sugar
- 1/2 teaspoon ground sumac
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
To toast walnuts, spread out on a single layer on a baking tray and roast in a 180C/350F oven to 8-10 minutes until fragrant.
Step 1 - Process the chickpeas, walnuts, most of the water (reserve about 1/2 cup), oil, garlic, onion, pomegranate juice, tahini, lemon juice and vinegar until it becomes a smooth consistency. I did it in my Oster Versa because I wanted it to be super smooth. Add the additional water to make it smooth.
Step 2 - Add the salt (start with 1 teaspoon), sugar, sumac, cayenne pepper, cumin and coriander and process again. Taste for seasoning and add more salt if needed (hummus is bland without salt).