Do you ever suffer from dip burn-out? Sometimes you just need a change! That's where this Maple Sea Salt Hummus comes in; It’s simple, elegant, and has a very special flavor combination - delightfully sweet and salty.
Serves- 10 people
Time- 15 min
Paleo | Vegan | Kosher
For the Hummus
- Two 15-oz cans of chick peas. Drained and rinsed.
- 0.5 Cup SoCo Dark Roast Tahini
- 2 tbsp real maple syrup
- Leaves from a few sprigs of fresh thyme
- 1 tsp flaky sea salt, like fleur de sel
- Generous grind of black pepper
- Drizzle of water or olive oil as needed
For the Garnishes
- Additional drizzle of maple syrup
- Small handful of pomegranate arils
- Additional fresh thyme leaves
- Sprinkle of coarse sea salt
- Freshly ground black pepper
- In a food processor, combine all the hummus ingredients (chick peas, tahini, maple syrup, thyme leaves, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or olive oil (the latter with yield a richer hummus). Repeat as needed.
- Transfer your hummus to a serving bowl and make a swirl in the top.
- Garnish with a drizzle of maple syrup, pomegranate arils, additional thyme leaves, more sea salt, and a grind of black pepper.
NOTE: To prepare this ahead, make the hummus and store it in a tightly sealed container in the fridge for up to a few days. Don't garnish it yet! When you're ready to serve, transfer it to a serving bowl and garnish.This recipe is from Lee of The Rogue Brussel Sprout blog. Lee is a recipe developer, food blogger, and food photographer who loves colorful, fresh, plant-filled dishes. You can see more of her work on her Instagram (@TheRogueBrusselSprout) and blog (www.TheRogueBrusselSprout.com)