A couple of weeks ago, I had the pleasure of going to my first Syrian restaurant. While I am quite familiar with different middle eastern cuisines, I had never had the opportunity to try Syrian cuisine before.
Favorite thing I ate that night, hands-down, was the pomegranate hummus. I had never seen that combination before and I was totally intrigued. The sweet and tart pomegranate worked so well with the salty hummus. Inspired by that dish, I decided to create my own version.
One thing I knew for sure about my version though, I would use pomegranate molasses for a stronger pomegranate flavor. (I am pretty sure the only pomegranate flavor in the hummus at the restaurant came from the seeds themselves which was very good but not enough in my opinion).
If you like the combination of sweet and sour, then I am pretty sure you will like this hummus. When those little pomegranate seeds burst with their sweet and tangy flavor in each bite of the savory hummus, you are going to want another bite…guaranteed. Serve it with some nice toasted pita bread and you are good to go.
1 can of garbanzo beans (a.k.a. chickpeas)
3 1/2 TBSP of tahini
1 big clove of garlic
4 tsp of pomegranate molasses
1/4 cup of lemon juice
1/2 tsp of cumin
1 tsp salt
pinch of dried red pepper (add more if you like some heat)
freshly ground pepper
1 – 1 1/2 cup of pomegranate seeds
1. Drain the garbanzo beans, reserving the the liquid to be used to thin out the hummus if necessary.
2. Put the garbanzo beans in a food processor and add the other ingredients except for the pomegranate seeds. Blend until all ingredients are well-mixed. Continue blending until the consistency becomes as smooth as preferred. You can use the reserved bean liquid or some water to help thin out the hummus if the consistency is too thick.
3. Mix half of the pomegranate seeds into the hummus and top with the rest. Serve and enjoy.
If you are not planning to serve this hummus on either the day you make it or the day after, I would hold-off on adding the pomegranate seeds until you are ready to serve. This is because, after a couple of days, the seeds began to wilt a bit and release some of their color. So, while the hummus will still taste great, it will not look as attractive. The hummus should last for about a week in the refrigerator.