Original recipe of the week: Pomegranate houmous with a toasted sunflower seed topper

10^th November 2012

Bethany Stone

Bethany Stone

10 November 2012

As we are now in the season of sharing and caring, it would be an appropriate time to start supplying you with interesting ideas to get your party season off to a great start. From dinner parties to romantic evenings in with a loved one, sharing food is the best for this time of year. If you’re bored with the plain party food we all serve up year after year, and desire something different from all the sausage rolls, salmon, and cucumber sandwiches, then start paying attention.

With Mediterranean food oh so on trend, why not surprise your guests with a Mediterranean feast complete with homemade houmous.

Houmous originates from Middle-Eastern and Arabic food and is simply a spread made from cooked and puréed chickpeas, and a selection of spices and herbs of your choice. Usually blended with olive oil, lemon, salt, garlic and tahini and eaten with breads and crudités.

Pomegranate houmous with a toasted sunflower seed topper

Preparation time: 5-10 minutes

Serves 4-6

What you will need:

1 can of chickpeas

2 tbsp tahini paste

A pinch of salt

A pinch of pepper

The juice of ½ a lemon

1 clove of garlic

3 tbsp extra virgin olive oil

2 tbsp pomegranate molasses

2 tbsp sunflower seeds

Pomegranate seeds to garnish

What you need to do:

1. Place the chickpeas, tahini, garlic, salt, pepper, lemon and pomegranate molasses in a food processor and blend to a smooth paste.
2. Taste and season if needs be.
3. Remove from the food processor and place in a serving bowl.
4. Toast the sunflower seeds on the hob in a little oil.
5. When browned, place on top of the houmous.
6. Drizzle with a little more oil on top.
7. Scatter a few pomegranate seeds on top for colour and texture, and you’re ready to serve.