Lemony hummus with pomegranate salsa
Vibrant, fibre-rich and incredibly simple, this zesty dip is an ideal low-GI snack for healthy entertaining and slow-release energy.
Simple, fresh and colourful, this dip is perfect for balanced, health-conscious snacking and entertaining. It’s filled with low-GI ingredients that offer slow-releasing energy and fibre, while antioxidant-rich pomegranate and lemon add zing.
Ingredients
POMEGRANATE SALSA
½ pomegranate, arils removed
1 small Lebanese cucumber, finely diced
200g (1 cup) cherry tomatoes, cut into quarters
½ red onion, very finely diced
3 radishes, very finely diced
½ cup mint, finely chopped
2 tbsp pine nuts, toasted
juice of 1 lemon, plus extra to serve
LEMONY HUMMUS
2 cups (about 450g) home-made or store-bought hummus
1 cup (about 240g) Greek or natural yoghurt
sea salt flakes and cracked black pepper
2 tsp ground sumac, to serve (optional)
wholegrain crackers or toasted sourdough bread, to serve
Method
TO MAKE THE POMEGRANATE SALSA
Add the pomegranate arils to a medium bowl with the cucumber, cherry tomatoes, red onion, radish, mint, and pine nuts. Add half of the lemon juice, season well with salt and pepper, and toss gently.
TO MAKE THE LEMONY HUMMUS
Combine the hummus and Greek yoghurt in a separate bowl, mixing until smooth. Stir in the remaining lemon juice and finish with salt and pepper to taste.
to serve
Spread the lemony hummus over a serving plate or shallow bowl using the back of a spoon. Pile the pomegranate salsa high in the middle of the serving dish, ensuring you can still see the hummus around the edges. Squeeze over a little more lemon juice, sprinkle on the sumac, if using, and serve with crackers or bread.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upMore:
Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
