Hummus with Pomegranate Molasses Recipe

Hummus with Pomegranate Molasses

Making hummus at home is quick, healthy, a good source of protein and inexpensive. You can make it for under $1.25 if you make a basic recipe. Not bad at all. One recipe will last you, two or more days. You might be wondering if it's worth the effort. Since it took me less than 10 minutes to make, my foodie palate says yes to homemade hummus!

Some days I make a basic recipe and other days I like to add a twist to my traditional recipe. This Hummus with Pomegranate molasses is far from any hummus you'll find at the grocery store. Since I like muhammara, a hot pepper dip, I decided to mix ingredients from my hummus recipe and my muhammara recipe to make this hummus. My vegan friends will be happy because, I have to admit, it's delicious and addictive.

To make this recipe you could buy dried chickpeas, soak and cook them, but for convenience I buy good quality chickpeas in a can. When doing so I make sure that I rinsed my chickpeas, in order to reduce the amount of sodium, before adding them in my food processor.

For lunch I ate my hummus with Chipotle Lavash Crackers that I received from Ozery's Pita Break. They are crunchy, have a nice kick of chipotle and are made with whole grains. I like the sesame seeds on top. These crackers are free of artificial preservatives. They look fancy when you serve them to guests. You could eat the crackers with any dips, spreads, cheese and even in your favourite soup!

I like the fact that this bakery is from Vaughan, Ontario and family-owned. You can find their products across North America. I tried their Apple Cinnamon Just Minis and they are delicious.  Serve them to your kids, after school, as a snack. I like to eat them toasted with peanut butter.

Hummus with Pomegranate Molasses


1 can 540 ml chickpeas, drained and rinsed
1/2 cup roasted peppers
2 tablespoons tahini
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon pomegranate molasses
1/2 tsp cumin
2 garlic cloves

1- Place all ingredients in food processor.
2- Process for 2-3 minutes.
3- Serve hummus drizzled with oil. You could decorate with sumac and zaatar, if you wish.

Make Ahead:
Hummus can be made 3 days ahead, keep in the refrigerator.

NOTE: This hummus recipe is vegan and gluten-free.

Prize Pack

Disclaimer: From time to time La Cuisine d'Hélène will receive products and special perks but all opinions on this blog are my own. 

GIVEAWAY OVER: I am excited to tell you that one reader of La Cuisine d'Hélène will receive a beautiful Holiday Hostess Prize Pack with products from Ozery's Pita Break like Lavash Grain Crackers & Just Minis, a wood cutting board, a cheese knife set, olives, jams and nuts. Please see picture below. You will be ready to entertain during the holidays!