Hummus with Lamb Sausage & Pomegranate
15.5 oz. can chickpeas (or 1 cup dry chickpeas, cooked)
1/2 cup tahini
3 tablespoons Unflavored Extra Virgin Olive Oil (medium)
1 garlic cloves, peeled
1 teaspoon lemon juice
1/4 cup water or broth
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 1/2 tablespoons additional Unflavored EVOO
2 teaspoons Unflavored EVOO
1/2 lb. ground lamb sausage, casing removed
1/8 cup fresh mint, chopped
1/4 cup pomegranate arils
1/4 cup toasted pine nuts (optional)
Naan or pita bread
Combine chickpeas, tahini, EVOO, garlic, lemon juice, water, cumin and salt in a food processor. Blend until smooth and refrigerate until ready to serve.
Heat 2 teaspoons of olive oil in large skillet over medium-high heat. Add sausage and cook, breaking apart with a spoon, until browned and slightly crispy, 5 – 6 minutes.
Spoon hummus into bowls and drizzle with remaining EVOO. Top with sausage, mint, pine nuts and pomegranate. Serve with pita and naan bread on the side.
* This recipe is from the Olive Oil Times.