Recipes, Side dishes
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Gluten Free Thursday: Pomegranate Hummus And An Open Sandwich Idea

Ever since I started doing catering and other eating events as a full-time job, I’ve been making hummus. The amount of chickpeas I’ve seen since last year has long passed the total amount I’ve seen until then. People love hummus here, and they always want to have it in their events!! So in order to keep my sanity, I started to come up with different kinds of hummus. This one is my favourite so far.

 

Pomegranate Hummus - B

 

More than a year ago, I gave two other hummus recipes here: beetroot hummus and avocado hummus. Hummus is actually quite an interesting dish to play with and all sorts of different flavours can be added to it.

 

For this one, I used pomegranate molasses to give it a slight tangy taste, together with paprika paste. You can find paprika paste and pomegranate molasses in ethnic markets in Helsinki, like Hauler in Kaisaniemi or Alanya in Itäkeskus.

 

Pomegranate Hummus - C

 

If you can’t find them, or if you live somewhere else where there are no such markets, then an idea I can give you: buy a jar of roasted red pepper (in every regular market you can find that) and put it in a food processor until smooth. It works quite well in hummus too. And if you cannot find pomegranate molasses, try another molasses you can find and make a brand new taste.

 

Hummus works best in open sandwiches. And below I also give you one idea for such a sandwich by using either GF bread / crackers or regular bread. Now go and enjoy a nice little hummus!

 

Pomegranate Hummus - D

 

Pomegranate Hummus - E

 

Ingredients:

 

Difficulty: ★☆☆ (Easy)
(serves 6)

 

Printable PDF recipe (no photos)

 

1 can (400 gr.) cooked chickpeas, rinsed and strained well
3 tbsp pomegranate molasses (if you can’t find that, check the story above) – make sure it doesn’t contain any food colouring etc that might contain gluten
1 tbsp paprika paste (if you can’t find that, check the story above)
1/4 cup / 4 tbsp lemon juice (preferably freshly squeezed, but store-bought works too)
4 garlic cloves, mashed
1 tbsp tahini
1/2 cup / 1.2 dl olive oil
1 tsp salt
1 tsp red pepper

 

Serving options:
1 small red onion, diced
pomegranate seeds
cucumber, diced
chorizo (if you are not vegetarian)

 

Open sandwich suggestion:
a slice of GF bread or crackers, or if you don’t mind about being GF, then whole wheat or rye bread
pomegranate hummus
diced avocado mixed with a few drops of lemon juice and a pinch of black pepper
radish
alfalfa

 

Pomegranate Hummus - ing

 

The instructions couldn’t get any easier: just put all the ingredients in a food processor and make them a smooth paste! You can also use a hand blender, or if none of that exists in your kitchen, you can mash it by hand tools (that will take a while though..). Enjoy!

 

Pomegranate Hummus - 1A

 

Pomegranate Hummus - 1B

 

Pomegranate Hummus - 1C

 

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1 Comment

  1. Pingback: Gluten Free Thursday – A Mezze Plate: Coconut Flatbread, Quinoa Tabbouleh, Avocado Tzatziki and Basic Hummus | My Dear Kitchen in Helsinki

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