Silky Hummus with Yogurt and Pomegranate Seeds

4 steps

Updated at: Mon, 19 Feb 2024 05:04:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories278.2 kcal (14%)

Total Fat16.6 g (24%)

Carbs25 g (10%)

Sugars3.6 g (4%)

Protein10.6 g (21%)

Sodium552.8 mg (28%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

480gcanned chickpeas

cooked or no-salt-added

1clove garlic

minced

⅓ cuptahini

sesame purée

2 teaspoonsextra-virgin olive oil

plus extra for drizzling

½ teaspoonunrefined sea salt

or salt

½ cupyogurt

plain, Greek, or plain, full-fat

pomegranate seeds

Instructions

Step 1

Place the chickpeas in a food processor, reserving a few for garnish. Add the garlic, tahini, olive oil, and salt to the food processor. Purée until smooth.

Step 2

Add water, tablespoon by tablespoon, to get a creamy consistency. You should need less than 4 cup (60 ml) in total. Scrape down the sides of the food processor, add the yogurt, and purée for 1 to 2 additional minutes.

Step 3

Taste and adjust salt if necessary.

Step 4

Scoop the hummus onto a medium-size plate. Smooth out the top and make a dent in the middle. Drizzle with olive oil and sprinkle pomegranate seeds over the top.