Home
Blog
Loaded Winter Hummus.

Loaded Winter Hummus.

Ingredients

1 x 700g jar chickpeas
50g good quality tahini
1/2 lemon, juice
1/2 garlic clove, grated Salt, to taste
50g walnuts
10g parsley, finely chopped
10g mint, finely chopped
80g pomegranate seeds
1 tbsp Red wine vinegar
1/2 Lemon, zest & juice
5 tbsp Citizens of Soil extra virgin olive oil
Pitta, to serve

Creamy, garlicky, lemony hummus gets topped with a jewel toned pile of roasted walnuts, pomegranate seeds, fresh herbs, and drops of liquid gold. This is hummus, but make it festive.

A crowd-pleasing starter, or mid-dance interlude, this versatile dip is guaranteed to please at any party this festive season. This is hummus, but make it festive. Creamy, garlicky, lemony hummus gets topped with a jewel toned pile of roasted walnuts, pomegranate seeds, fresh herbs and a drizzle of Citizens of Soil EVOO—everything you didn’t know hummus needed.

Here's the method:

Feeds 6-8

Heat the oven to 180°C (160°C fan) / Gas 4.
Spread the walnuts on a baking tray and roast for 10 minutes, until lightly golden.
Roughly chop and set aside.
Drain half the liquid from the jar of chickpeas and add the remaining chickpeas and their stock to a blender.
Add the lemon juice, tahini and grate in the garlic.
Season with salt and blend until smooth.
This hummus will last in the fridge for 3-4 days in an airtight container.
For the topping, roughly chop the mint and parsley then combine in a bowl with the chopped walnuts, pomegranate seeds, red wine vinegar, lemon juice and zest and olive oil. Season with salt to taste.
Spoon the hummus into a shallow bowl and create a well in the centre to hold the toppings.
Pile the walnut and pomegranate mixture on top, finishing with an extra drizzle of olive oil.
Serve alongside toasted pitta and let everyone dig in.

Make it your own

If you don't like walnuts, why not swap for your favourites? This dish would be equally delicious with pistachios, almonds, or cashews!

You may also like...

The olive oil squeeze bottle trend—and why we’re not following it.

The olive oil squeeze bottle format exploded fast, and for understandable reasons: one brand proved there was real, pent-up appetite for a more approachable olive oil experience. This article was written by Citizens of Soil founder Sarah Vachon and Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, Spain. Squeeze bottles are everywhere. Walk into any independent food sho...

True Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection. We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researche...

The ultimate Greek salad

This recipe is from our Cretan queen—Maria. We've sat around Maria's table in Crete many times learning her recipe for the perfect mix. Made for a sunshine moment, this dish is best enjoyed in the summer months when produce is at its best. Simple, quick, and oh so delicious, Greek salad is made (or broken!) by the freshness of the ingredients. This is a dish that really should be eaten in summer when tomatoes and cucumbers are in season. Maria opts for the addition of red wine vinegar for a...