Hummus with Z’atar, Pomegranate and Fried Pita
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WINE PAIRING | |
|---|---|---|
| Pinot Grigio | ||
Homemade hummus is easy and tastier than store-bought, especially if you add extra flavors as we’ve done here.
INGREDIENTS
- 2 cans low sodium Garbanzo Beans/Chickpeas (or 4 cups cooked dried garbanzo beans)
- 2 tsp Lemon Zest
- 1/3 cup Lemon Juice
- 1 tsp Honey Wine Vinegar
- Scant ¼ cup Tahini
- 1 1/2 tbsp Za’atar, plus extra for finishing
- 1 tsp Aleppo Pepper
- 3/4 cup Warm Water
- ¼ tsp Salt
- 1 tsp Pomegranate Molasses, plus extra for finishing
- 1 clove Minced Garlic
- Pomegranate Seeds (Arils)
- 4 pieces of Pita Bread
DIRECTIONS
1
Combine the chickpeas, lemon zest & juice, tahini, za’atar, Aleppo, garlic, pomegranate molasses, salt, honey wine vinegar and warm water in a blender. Blend into a smooth paste.
2
Brush the pita bread with oil and broil it just until browned and crisped on the outside. Cut it into wedges.
3
Garnish the hummus with pomegranate seeds, pomegranate molasses & za’atar. Serve with the pita wedges.