Hummus with Pomegranate

This hummus recipe made from chickpeas has been in our family for a very long time. It’s a simple garlic chickpea base, with a pomegranate seed topping for crunch. I change it up by adding  roasted peppers, spinach, artichokes, and fresh spices. One of my most popular recipes for my cooking classes and catering is the simple not flavored but just the beans. Keep in mind they can be added to so many dishes including soups, salads, chili and braises. You can cook them yourself, or buy them canned. If buying canned try and purchase organic chickpeas. If you would like to make hummus from scratch, I have instructions HERE. I do use organic beans, here’s a good source, Arrowhead. Beans can stay on the supermarket shelf for a couple of years, so organic is best. Canned beans are also carefully stored in lined cans safe for your consumption. Try the many recipes I have below, I’m a fan of these beans as they have many health benefits and can be added to just about anything, stews, soups, salads, appetizers and used as stuffing vegetables, potatoes, and squash.

Or try organic canned beans from Eden.

Here are few Benefits of Chickpeas:

• Helps regulate blood sugar
• Helps digestion with fiber
• Lowers cholesterol

Print

Hummus with Pomegranate – “Revithosalata”

A traditional hummus with a hint of pomegranate seeds on top!

Course Side Dish

Cuisine Greek

Author Mary Papoulias-Platis

Ingredients

• 4 cups cooked chickpeas
• ½ cup tahini
• 2/3 cup warm water
• 1/3 cup Bragg Extra Virgin olive oil
• 2 lemons, juiced
• 4-5 garlic cloves
• 4 teaspoons Bragg Liquid Aminos
• 2 teaspoons pepper
• 2 teaspoons cumin
• 1/2 cup Pomegranate seeds for topping - optional

Instructions

1. Place chickpeas, water, and juice in blender or food processor.

2. Add spices, garlic, liquid aminos and pepper.

3. Process the mixture until smooth about 2 minutes.
4. Pour the olive oil and tahini in the mixture and blend until smooth, for another 2 minutes.
5. Taste for additional seasonings or lemon juice.
6. Add pomegranate seeds for topping.

Recipe Notes

Makes 1 quart.

For a Party: This can be made several days ahead of time and refrigerated. Can be served at room temperature.

For the Cooking Techniques for this post, Cooking Techniques: Chickpea Hummus

You may also enjoy:

Roasted Beet Hummus

Hummus with Pomegranate

Cooking Techniques: Chickpea Hummus

Quinoa and Chickpeas with Pesto

Quinoa and Chickpeas with Pesto

Get Cooking, and Stay Healthy!

© 2010 – 2025, Mary Papoulias-Platis. All rights reserved.

Follow

Tagged as: appetizer, chickpeas, Greek food, hummus, pomegranate, Simply Greek, vegetarian