Creamy Hummus with Pomegranates
This protein-packed hummus takes a beloved classic health-food to a whole new level with the addition of creamy cottage cheese. Each 1/4 cup serving delivers 8.5 grams of protein and 4 grams of fiber, making it both delicious AND nutrient-rich.
I learned how to make hummus when I lived in the Middle East, so my hummus is silky and delicious! I also degassed my beans to make them easier to digest. Fresh pomegranate seeds add a pop of juicy sweetness for an unexpected flavor twist you have to try!
Start with dried chickpeas for an easier, digestion-friendly option (thanks to kombu seaweed!), or use canned chickpeas softened with baking soda. The tahini, garlic, and olive oil add richness, while fresh lemon juice and cumin bring a tangy, earthy balance. Simply blend it all together and chill for a few hours to let the flavors meld.
Serve this luscious hummus as a centerpiece with cucumbers, whole-grain pita, or crackers. Swirl it in a dish, sprinkle with pomegranate seeds, and drizzle with olive oil for a stunning presentation!
Hummus with Pomegranates
Ingredients
- 1 Ib of dried chickpeas or 4 cans of cooked organic chickpeas
- 1 - 2 strips Kombu seaweed (only if using dried chickpeas)
- 1/2 tsp baking soda (only with canned chickpeas)
- 1 cup tahini
- 3 - 5 garlic cloves
- 4 tbsp extra-virgin olive oil
- 3/4 cup fresh lemon juice
- 2 tsp coarse salt
- 2 tsp cumin
- 4 - 6 large ice cubes
- 1 (16 oz) container of cottage cheese (@GoodCulture)
- Fresh pomegranate seeds (for serving)
Instructions
- If using dried chickpeas, add 1 pound of dried chickpeas to a pressure cooker or slow cooker. If using a pressure cooker, add 8 cups of water over beans and lay strips of kombu seaweed on the top of the beans and water before cooking. If using a slow cooker, cover with water three inches above the beans, add strips of kombu seaweed on top of water. The kombu seaweed is optional but is easy, makes beans easier to digest, and prevents digestive gas. Cook for 1 hour and 15 minutes (rather than the standard 50 minutes) in a pressure cooker or cook about 14 to 16 hours on high in a slow cooker.
- For either cooking method, remove and discard the kombu seaweed before removing water and beans. For the slow cooker, tilt the inner pot of the slow cooker into the sink to drain the water off the top and slide all of the seaweed into the drain of your sink. Then use a strainer to finish draining the water off the beans. Rinse cooked chickpeas.
- If using canned chickpeas, rinse with water and transfer to a saucepan. Add ½ teaspoon baking soda and water to cover chickpeas. Bring to a boil and simmer at a soft boil for 30 - 40 min to soften chickpeas more. Remove from heat and let cool.
- Place the chickpeas in a food processor. Add the remaining ingredients and process until very smooth. Chill in the fridge for two to three hours before serving.
- Spread it in a shallow serving dish, swirling it with the back of a spoon. Top with pomegranate seeds or drizzle with olive oil. Pomegranate seeds add a burst of juicy sweetness that makes this hummus surprisingly excellent!
- Serve with vegetables, including cucumbers and whole grain pita bread or whole grain crackers. Refrigerate for up to five days, and then freeze in single servings for easy access.
Notes
Note: Kombu Seaweed is found in the Asian section at Whole Foods. It lasts a long time, so keep some on hand and use it when cooking any type of dried beans.
Note: The ice whips air into the hummus for a more silky, light texture.
Pro Tip: It’s actually easier to start with dried chickpeas since you have to cook canned chickpeas down more to make great hummus. Plus, it’s easy to add kombu seaweed as you cook the dried chickpeas and then you end up with easier to digest hummus that doesn't cause gas.
Nutrition Facts
Fiber
4 gProtein
8.5 gServing size: 1/4 cup hummus
