Hummus with pickled red onion & pomegranate seeds
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
| Nutrient | Unit |
|---|---|
| kcal | 444 |
| fat | 34g |
| saturates | 1g |
| carbs | 19g |
| sugars | 7g |
| fibre | 8g |
| protein | 12g |
| salt | 1.5g |
Ingredients
- ½ a small red onion , thinly sliced
- 6 radishes , quartered
- 1½ tbsp red wine vinegar
- 1 tsp sugar
- 2 tbsp pumpkin seeds
- 200g tub plain hummus
- 2 tbsp pomegranate seeds
- sprinkling of sumac
Method
- 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.
Goes well with
Recipe from Good Food magazine, June 2018
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