Hummus with pickled red onion & pomegranate seeds
Serves 2
Easy
Prep:
Cook:
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
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- ½ a small red onionthinly sliced
- 6 radishesquartered
- 1½ tbsp red wine vinegar
- 1 tsp sugar
- 2 tbsp pumpkin seeds
- 200g tub plain hummus
- 2 tbsp pomegranate seeds
- sprinkling of sumac
Nutrition: Per serving
- kcal444
- fat34g
- saturates1g
- carbs19g
- sugars7g
- fibre8g
- protein12g
- salt1.5g
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.
