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Levantine · Starter
Walnut Hummus with Pomegranate and Cilantro
Creamy tahini hummus enriched with walnut oil, piled with warm buttered walnuts and Maras pepper, then scattered with pomegranate seeds and cilantro. Rich and bright at once, ideal in the fall.
- YieldServes 4
- Hands-on35 min
- Total11 h 16 min
- Difficulty
Ingredients
Hummus
- 190 gdried chickpeas, soaked overnight in 1.4 l water
- 1.4 Lwater, for cooking the chickpeas
- 1 pinchbaking soda
- 1 tspkosher salt, plus more to taste
- 2 clovesgarlic, peeled
- 1 tspground cumin
- 3 tbsplemon juice, freshly squeezed
- 90 mltahini
- 2 tbspextra-virgin olive oil
- 60 mlwalnut oil
Walnuts
- 50 gwalnuts, coarsely chopped
- 1 tbspunsalted butter, melted
- 1 tspMaras pepper
To serve
- ¼ cuppomegranate seeds
- ¼ cupfresh cilantro leaves, coarsely chopped
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