Two of the world’s most interesting ingredients combine to make the most interesting hummus topping ever. Perfect for an easy snack before dinner or impromptu entertaining!
If you have been around these parts for long you know that Sabra is a long term partner with us on the blog, and might remember that last year I took an epic trip to Richmond Virginia to go tour their amazing facility. (Yes you can go gawk at all the photos and ridiculously good food we ate on that trip, I’ll wait for ya.)
One of my all time favorite highlights of the trip was getting to put together our own hummus topping.
I had hauled a jar of homemade preserved lemons all the way across the country just for this event and I was determined to incorporate them into our hummus recipe.
Of course in normal “hot mess” Dani mode I forgot to actually take them out of my suitcase that morning. Fortunately they had some on hand and mine were able to be used for the next group of bloggers that were in route, so all was well despite my forgetfulness.
We had a huge choice of toppings but this seemed like a simple straight forward topping choice. And this time? Well I maybe took a few liberties to gussy it up a bit more since I could. Fresh pomegranate seeds for extra crunch, a bit of chopped basil because we can and a bit of cotija cheese on top because…well I am addicted to it. Amazing.
I don’t know about your family but ours basically lives on hummus, especially during the summer time. Many a lunch looks just like this (although admittedly a bit less polished). Hummus, crackers, fruit and veggie dippers and of course a glass of chilled white wine for the grown ups.
One of noah’s first phrases was asking for more “thomas” as it is fondly called around here.
Also can we just pause for a minute….this kid:
Remind me again when he went and grew up on me? I cannot believe he is going to be 5 this fall. He is growing up to be such a sweet and wild child. But when we shot this post it became immediately apparent how long mommy has been food blogging.
He paused, gazed up at me with a twitchy grin ready to jump in and then confidently swooped in with a chip, scooped the perfect scoop and held it poised for 10 seconds while I snapped away.
Little brother was eager to prove his worth too and made sure to get in a good dip as well.
The boys have come to the studio with me since we got it last August on an almost daily basis and keeping them fed and entertained as I’m attempting to get dinner done can be a challenge.
Last week this perfect angel dumped powdered sugar, flour and a container of salt all around the studio. All on different days of course.
So pre-dinner snacks are a big thing around these parts and Sabra is always on the #unofficialmeal menu here!
Seriously child….stop growing up so dang fast.
Enough gabbing, let’s talk about preserved lemons though shall we? If you have never had them before I would say that they can be a bit of an acquired taste. They are briny and salty and sour all at the same time.
The boys don’t always like them, so if you are serving non adventurous eaters or kiddos I definitely suggest doing a version with and without so they can sample it without quite so much…commitment.
And pomegranate molasses also deserves some talking points. Firstly that they seem to vary in sweetness/acidity pretty drastically. Other than at the Sabra facility the only time I’ve had it was at a restaurant. The stuff I was able to find locally was quite a bit more tangy than sweet. I also feel like it can vary from time in the year too.
This batch was particularly sour so we cut it with a smidge of maple syrup. Taste test yours and if it’s a bit too puckery don’t hesitate to drop a tablespoon of maple syrup in it.
The boys platter got the same treatment just sans the preserved lemon. They are obsessed with all things pomegranate and all the hummus, so it was a pretty easy sell all around.
Ingredient sourcing: Whole foods or ethnic markets should carry both the preserved lemons and the pomegranate molasses. But be sure to give them a call ahead of time, the lemons can be a bit seasonal it seems for some odd reason (they last basically forever)
Want to make your own? Learn How To Make Preserved Lemons here.
Want to make your own pomegranate molasses?
It’s basically the same glaze we use for our Pomegranate Maple Ham.
Just turn the heat down even lower and let is simmer a good 1-2 hours until nice and thick. Don’t let it turn to pure syrup though or it will harden like candy!
- pomegranate molasses
- preserved lemons
- poppy seeds
- pomegranate seeds
- olive oil
- cotija cheese (optional)
- If a milder flavor is desired stir molasses and preserved lemons through the hummus, then top with pomegranates and a bit of olive oil.
- If you love the tang, keep all ingredients on top of hummus.