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Recipes

Hummus dip topped with cucumber, tomatoes and pomegranate arils

Published on

By Esther Samson

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Servings: 4-6 serving Preparation: 20-25 minutes. Cook time: 20-25 minutes. Total time: 50 minutes.

A creamy hummus topped with crunchy cucumbers, fresh tomatoes, pomegranate arils, feta cheese, and toasted pine nuts. A colorful and crowd-pleasing dip, perfect for entertaining or snacking.

Cuisine styles
  • Middle Eastern cuisine
  • Vegetarian cuisine
Categories
  • Dip
  • Appetizer
  • Snack
Cooking method
  • Oven

Ingredients

500 ml (2 cups) cooked chickpeas (canned or pre-cooked) 

120 ml (1/2 cup) tahini 

1 clove of garlic 

The juice of a lemon 

2 to 3 ice cubes 

2 Gen V mini cucumbers, diced 

5 Gen V cherry tomatoes, quartered 

1/4 cup (60 ml) pomegranate arils 

60 ml (1/4 cup) crumbled feta cheese 

30 ml (2 tbsp) roasted pine nuts 

Olive oil, to taste 

Salt, to taste 

A few fresh coriander leaves  

Preparation

  1. In a blender (or food processor), combine the chickpeas, garlic, lemon juice and tahini. Season with salt and mix, gradually adding the ice cubes until smooth and creamy.
  2. In a bowl, combine the diced cucumber, tomatoes, pomegranate arils and feta cheese. Lightly salt if desired.
  3. Spread hummus on a serving platter. Drizzle with olive oil, then top with the vegetable mixture, pine nuts and fresh cilantro.
  4. Serve with pita bread or raw vegetables.

Keywords

  • hummus
  • dip
  • chickpeas
  • cucumber
  • cherry tomatoes
  • pomegranate
  • feta
  • pine nuts
  • appetizer
  • Mediterranean recipe
  • vegetarian appetizer
  • fresh vegetables

Products used