Making hummus at home is much easier than it looks. With the addition of some fresh herbs, sausage and pomegranate, a simple snack can easily turn into to light meal.
Olive Oil Hummus with Lamb Sausage, Mint & Pomegranate
Course: Lunch, Appetizers4
servings10
minutes10
minutesExtra virgin olive oil adds a nicely peppery pop to this homemade hummus. Simply combine the ingredients in a food processor, blend, and voilà!
Ingredients
15.5oz.15.5oz. can chickpeas (or 1 cup dry chickpeas, cooked)
1/2cuptahini
3 tablespoonsmedium-intensity extra virgin olive oil
1eachgarlic cloves, peeled
1 teaspoonlemon juice
1/4cupvegetable broth (or water)
1/2teaspoonground cumin
1/2 teaspoonsalt
2 1/2tablespoons additional medium-intensity extra virgin olive oil
1/2lb. ground merguez-style lamb sausage, casing removed
1/8cupfresh mint, chopped
1/4cuppomegranate arils
naan or pita bread
Directions
- Combine chickpeas, tahini, EVOO, garlic, lemon juice, broth, cumin and salt in a food processor. Blend until smooth and refrigerate until ready to serve.
- Heat 2 teaspoons of olive oil in large skillet over medium-high heat. Add sausage and cook, breaking apart with a spoon, until browned and slightly crispy, 5 – 6 minutes.
- Spoon hummus into bowls and drizzle with remaining EVOO. Top with sausage, mint and pomegranate and serve with pita and naan bread on the side.
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