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Pomegranate and Pistachio with ChicP New Velvet Hummus

Using surplus vegetables ChicP show us how easy it can be to create a light hummus sharing dish - the tart flavour of the pomegranate is combined with the almond sweetness. A dinner party treat.

  • Prepare: 8 Minutes
  • Cook: 1 Minute
  • Serves 4
Ingredients & instructions
  • 110g pomegranate seeds
  • ¼ cup toasted pistachios, roughly chopped
  • small handful fresh mint leaves, roughly chopped
  • 2 tbps pomegranate molasses
  • juice of half a lemon
  • 2 tbps extra virgin olive oil
  • ¼ tsp sumac
  • salt and pepper

To serve

  • flat breads
  • 1 tub ChicP velvet
  1. Combine the pomegranate molasses, oil, lemon juice and a good pinch of salt and pepper
  2. Add the pomegranate seeds, roughly chopped pistachio and mint leaves and stir to combine
  3. Spread the hummus out onto a serving plate, and top with salsa
  4. Finish with a few extra mint leaves and a sprinkle of sumac. Serve with flatbreads