Hummus with Lamb Sausage & Pomegranate
We were having a sit-down appetizer night, so I brought this. It was a huge hit -- for looks and flavor. And I actually made mini-pitas to go with it. However, a good substitute would be the mini-naans you can get in most major grocery stores.
15.5 oz. can chickpeas (or 1 cup dry chickpeas, soaked overnight and cooked)
1/2 cup tahini
3 tablespoons Unflavored Extra Virgin Olive Oil
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
Salt and pepper
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, olive oil, 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. Add some salt and pepper.
Spoon hummus into flat 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.