Holiday Snack Recipes: Pomegranate Hummus
While a lot of focus is placed on the main dishes, snacks are just as important as you entertain family and friends. Try this festive take on a traditional hummus recipe this holiday season!
Adapted by UW Health Clinical Nutritionist Tara Rowe from Food and Nutrition Magazine, Academy of Nutrition and Dietetics
1 15-ounce can garbanzo beans, drained and rinsed
2 garlic cloves
1⁄3 cup tahini
1 lemon, zested and juiced
2 tablespoons olive oil
4 tablespoons pomegranate juice, divided
2 drops Tabasco® or hot sauce
1⁄8 teaspoon salt
1⁄4 cup pomegranate arils (seeds)
1. Place chickpeas, garlic cloves, tahini, salt, lemon zest and juice, Tabasco sauce and 1 tablespoon pomegranate juice in a food processor. Process until the hummus is pureed. Taste the hummus. Depending on the salt in the beans, you may need to add another pinch of salt.
2. Scoop the hummus into a bowl and top with the reserved 3 tablespoons pomegranate juice. Using a knife or chopstick, swirl in the juice. Top with pomegranate arils.
Serving suggestions: Serve with vegetables or baked pita chips
Serving Size: 2 tablespoons
Total fat: 5g
Sat. fat: 1g