Hummus with pickled red onion & pomegranate seeds
- Preparation and cooking time
- Serves 2
Take shop-bought hummus to new heights with a topping of pickled red onion and pomegranate seeds. Serve with pitta bread as a party snack or a weekend lunch
- STEP 1
Put the red onion and radishes in a bowl with the red wine vinegar, sugar and a good pinch of salt. Stir, then leave to quickly pickle for 15 mins. Meanwhile, toast the pumpkin seeds in a dry frying pan until starting to pop.
- STEP 2
Spread the hummus onto a plate. Pile on the red onions and radishes, pomegranate seeds, pumpkin seeds and sumac. Spoon over a little of the vinegar and serve.