Hummus Dip with Pomegranate and Feta
This Hummus Dip with Pomegranate and Feta is so delicious that it'll convince you to NEVER buy shop bought hummus ever again!
Servings: 8 people
Calories: 212kcal
Ingredients
- 400 g ~2 cups chickpeas, drained
- 70 g ~2.3 oz sour cream
- 1 clove garlic
- ¼ juice of a lemon
- ½ teaspoon cumin powder
- 1 teaspoon tahini
- 1 pinch salt and pepper to season
- 40 g ~½ cup feta cheese
- ¼ pomegranate large (or half small)
- 2-3 leaves basil finely chopped
Instructions
- Put the chickpeas, garlic, lemon, cumin, tahini, salt and pepper in a food processor and blitz until completely smooth. Add a splash of water if too thick.
- Transfer the hummus to a serving bowl. Crumble over the feta cheese or cut it into cubes and scatter over. Place the cut side of the pomegranate in your hand facing your palm. Using a spoon bash the outside of the pomegranate so the seeds/arils fall out into your hand or a plate. Scatter the pomegranate over the hummus.
- Finish with a drizzle of olive oil (if desired) , a sprinkle of pepper and scattering of basil. Serve with crackers or veggies.
Nutrition
Calories: 212kcal