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Hummus with pickled red onion & pomegranate seeds

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

  • Prep: 20 mins
    Cook: 2 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 444
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 7
  • Protein 12
  • Fat 34
  • Fibre 8
  • Salt 1.5

Nutrition per serving

  • Calories 444
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 7
  • Protein 12
  • Fat 34
  • Fibre 8
  • Salt 1.5

Ingredients

  • 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

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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