Hummus with pickled red onion & pomegranate seeds
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 20 mins
Cook: 2 mins
A star rating of 4.8 out of 5.4 ratingsRate
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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
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal444
- fat34g
- saturates1g
- carbs19g
- sugars7g
- fibre8g
- protein12g
- salt1.5g
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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.
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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.
Recipe from Good Food magazine, June 2018
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A star rating of 4.8 out of 5.4 ratings
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