Pomegranate Hummus
Prep time
Total time
The post was sponsored by POM Wonderful. POM Wonderful pomegranate juice isn’t just for drinking. I am always inspired to showcase the versatility of my favorite foods, and in this case, I combined two– hummus and pomegranate juice.
Recipe type: Appetizer & Snacks
Serves: 6
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 1 clove garlic, minced
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • 4 tablespoons POM Wonderful100% Pomegranate Juice, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon POM POMS Fresh Pomegranate Arils (when in season)
  1. Place the chickpeas, garlic, tahini, lemon juice, 3 tablespoons of the pomegranate juice, salt, and pepper in a food processor and blend until smooth, about 30 seconds.
  2. With the machine running, gradually add the olive oil and blend until well incorporated.
  3. Transfer the hummus to a serving bowl. Top with the remaining 1 tablespoon of the pomegranate juice and 1 tablespoon of pomegranate arils, if desired.
  4. Serve immediately, or cover and store in the refrigerator for up to 5 days.
Nutrition Information
Serving size: ¼ cup Calories: 210 Fat: 11g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 5g Sodium: 419mg Fiber: 6g Protein: 7g Cholesterol: 0mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/pomegranate-hummus/