Hummus with pickled red onion & pomegranate seeds served in a bowl

Hummus with pickled red onion & pomegranate seeds

By Sophie Godwin
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Prep: 20 mins Cook: 2 mins

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal444
  • fat34g
  • saturates1g
  • carbs19g
  • sugars7g
  • fibre8g
  • protein12g
  • salt1.5g
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Ingredients

  • ½ a small red onion, thinly sliced
  • 6 radishes, quartered
  • 1½ tbsp red wine vinegar
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp pumpkin seeds
  • 200g tub plain hummus
    Hummus in a pot

    Hummus

    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 2 tbsp pomegranate seeds
  • sprinkling of sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

Method

  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.

  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.

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