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
Nutrition per serving
- kcal 444
- fat 34g
- saturates 1g
- carbs 19g
- sugars 7g
- fibre 8g
- protein 12g
- salt 1.5g
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
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.
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.
