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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.