Loading ...Chickpea and Pomegranate Dip - Hummus wa Rummaan
By: Habeeb Salloum/Arab America Contributing Writer
The ancient city of Aleppo in Syria prides itself in having the best cuisine in the Arab East. It is rich and varied and the cooks of the city have a history of being adventurous in combining ingredients.
With the profusion of chickpeas and pomegranates near Aleppo in the 18th and 19th centuries, new culinary ideas came into the fore by combining, for example, the popular pulse chickpeas with the much-enjoyed pomegranate. It is little wonder that a dish with these two ingredients was created.
In my home, I like to serve it during the Christmas season as it adds not only a distinct flavour but also a festive touch to the table.
This is a tangy variation on hummus bi-taheena.
Makes 6 to 8 servings
1 can chickpeas (19-oz or 540-mL), drained and rinsed
4 tablespoons tahini
2 tablespoons dibs rummaan (pomegranate molasses)
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil for blending
2 tablespoons finely chopped parsley
2 tablespoons pomegranate seeds
2 tablespoons olive oil for drizzling
In a blender or food processor, purée chickpeas, tahini, dibs rummaan, garlic, salt, pepper, and 2 tablespoons of the oil until mixture reaches the consistency of peanut butter.
Spread on a serving platter, then decorate with parsley and pomegranate seeds. Drizzle with the remaining 2 tablespoons of oil just before serving.
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