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Pomegranate Mint Hummus Plate

Gluten-Free Pomegranate Mint Hummus Plate

Name: Gluten-Free Pomegranate Mint Hummus Plate
Total time: 15 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 240 g canned chickpeas, drained and rinsed; 2 tbsp tahini; 1 tbsp pomegranate molasses, check label for gluten-free ingredients; 1 tbsp lemon juice; 1 clove garlic, roughly chopped; ¼ tsp ground cumin; 2 tbsp water; 2 tbsp olive oil; ½ tsp fine salt; ½ cucumber, cut into sticks; 1 carrot, cut into thin sticks; 8 fresh mint, leaves, torn; 30 g gluten-free rice crackers, check package label

Creamy chickpea hummus gets a savory lift from garlic and cumin, with pomegranate molasses and lemon for tang. Scoop it up with crunchy cucumber, carrot and rice crackers, finished with fresh mint.

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15 mintotal

1servings

13ingredients

Ingredients

240 g canned chickpeas, drained and rinsed
2 tbsp tahini
1 tbsp pomegranate molasses, check label for gluten-free ingredients
1 tbsp lemon juice
1 clove garlic, roughly chopped
¼ tsp ground cumin
2 tbsp water
2 tbsp olive oil
½ tsp fine salt
½ cucumber, cut into sticks
1 carrot, cut into thin sticks
8 fresh mint, leaves, torn
30 g gluten-free rice crackers, check package label

Method

Blend chickpeas, tahini, lemon, garlic, cumin, water, oil and salt until creamy.
Swirl pomegranate molasses through the hummus until tangy and streaked.
Arrange cucumber, carrot and rice crackers beside the hummus.
Finish with mint and a little olive oil; serve immediately.

Why it works

Celiac disease: The rice crackers are labeled gluten-free, and the pomegranate molasses is checked for gluten-free ingredients.

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