Holiday Hummus is the best thing y’all! I know, it’s not traditional or anything but it’s a hit at parties let me tell ya. Last year I was invited to a vegan Thanksgiving potluck and needed to think of something delicious to share with all my veggie friends. This hummus was just the thing. It was so popular that I wound up bringing it to the rest of the parties all season! This year, I teamed up with Esperos and Thirds, two local mission-based Austin companies, for a holiday shopping party and you guessed it, I made the holiday hummus! Not to mention, you can make this hummus extra Instagrammable which is always a fun for guests!
So merry and bright! And delicious! I love bringing something to holiday parties that everyone can enjoy and hummus is certainly something that everyone can get on board with! It’s gluten-free and plant-based making it the perfect appetizer for holiday potlucks. I also love this because it’s easy to make ahead a day or two before and store in the fridge then just take the ingredients to the party and assemble. Easy peasy!
Makes one big bowl!
2 cans (14oz) of chickpeas, drained
1/2 cup roasted tahini
1/4 cup olive oil + more for drizzling
1/4 cup filtered water
2 tablespoons fresh squeezed lemon juice (yes, it is important that it is fresh!)
2 cloves or table 1 tablespoon of minced (fresh!) garlic
1 tablespoon of pomegranate seeds
1/2 teaspoon flat leaf parsley
1 teaspoon kosher salt + more to taste
For drizzling: whisk 1 tablespoon of olive oil with one teaspoon of smoked paprika
- In a high powered blender (I like to use my Vitamix and think its makes smoother hummus than my Cuisinart), combine the chickpeas, olive oil, water, lemon juice, garlic and salt.
- Blend for about one minute or until smooth. I usually put it on the smoothie setting and stop it before it ends or you might wind up with soup!
- Plate the hummus and drizzle the papriked spiked olive oil on top! Then put the pomegranates and parley on top.
- Serve with vegetables like snap peas, mini sweet peppers, carrots, celery, broccolini, really what you fancy! I love serving mine with seeded crackers too.