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.