As I mentioned on this blog before, Pomegranate molasses is really fashionable these days. Not only here in England but in Syria as well. People are discovering more ways to use it and they are adding it to more and more dishes. The molasses add a nice sweet and sour flavours to dishes and adds an extra depth and warmth of flavours.
Pomegranate Molasses Hummus was introduced, as far as I know, into the culinary scene of Syria few years ago. A small humus shop in Jisr Al-Abyad area of Damascus lays claim to the invention. As always, it is impossible to verify such claims but I thought I should mention it. The trend caught on and more hummus shops around the city are selling it these days.
I tried this version of hummus on my last holiday in Syria. At first I thought it was a gimmick and I wasn't too keen on the flavours. Few bites later and I discovered how addictive it is. I will have to say this is no replacement of hummus but it makes a nice change every once in a while.
Hummus traditionally is served with pickles and raw white onions on the side. Pomegranate molasses version on the other hand, works very well with fresh mint leaves.
Here is my recipe: (the recipe is my wife's hummus with an added molasses)
Chickpeas 1 can
Garlic one clove
Pomegranate molasses 1-2 tbsp (to taste)
Toasted pine nuts
In a food processor put the drained chickpeas, tahini, molasses, crushed garlic and a squeeze of lemon. Process on high speed for about five minutes till you get smooth texture. Add salt to taste and if the hummus is too thick you can loosen with some water.
Leave the hummus in the fridge over night if you can for the flavours to develop.
Spread in a plate. Decorate with mint and pine nuts and drizzle with olive oil.