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.
Chickpeas 1 can
Tahini 75mls
Garlic one clove
Lemon
Pomegranate molasses 1-2 tbsp (to taste)
Salt
Olive oil
Mint leaves
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.
21 comments:
oh wow this looks awesome
Pomegranate molasses...Yum!
I love hummus - the pomegranate molasses sounds like an interesting variation. And the picture is stunning!
Hi Kano,
Great to hear from you! It is dead easy to book at The Loft, you only need to send them an e-mail to nunomendes@googlemail.com. It is his fiancee, Clarise who looks after all the bookings. Nuno and Clarise are away this month (Oct), but it is worth calling and putting your name down for a date, they are booked up for sometime now but cancellations do happen and they will call you when places become available.
I hope you will be able to go to this, I would highly recommend it. Send me an e-mail with your contact details if you would like me to send you Clarise's mobile number.
Love the hummus recipe with pomegranate molasses, never thought this combination would have been possible, but why not? I have made your wife's hummus hundreds of time at home, all my friends love it, but now I have a variation, great idea!
All the best,
Luiz @ The London Foodie
@Rebecca @joy @foodycat
The combination is very interesting. I wouldn't have thought it myself. If you have molasses in the kitchen, give it a go.
@Luiz
Thank you very much. I will send you an email tonight.
Un beau blog que je découvre.
J'y reviendrai.
A bientôt.
Hi--I just discovered your site--it appears we have the same last name based on the English spelling. Our family is originally from Mardin, Turkey, but I was born and raised in Aleppo.
Wonderful recipes--I have sent the link to all my friends and family.
@Saveurs et Gourmandises
Welcome to my blog. I am glad you like it.
@Michael
I am really happy you like the blog and the recipes. I hope your family and friends like it too.
I am a bit confused about the last name. I didn't think my last name show anywhere on the blog. What is the name you are talking about?
I'm talking about "Kano"--I just assumed it was your last name.
Never heard of it! I bet it tastes good though!
@michael
It is not, just an internet alias. Not relatives after all!
@Joumana
It does taste good but an acquired taste.
the addition of dibbis ruman is rather interesting. i shall try it. it looks lovely.
@shayma
Welcome to my blog.
it taste unusual to start with but you soon get addicted to it.
I'd love to see a recipe for baba ghanouj with pomegranate molasses..
@Anonymous
The Baba Ghnoush recipe is already on the blog:
http://syrianfoodie.blogspot.com/2009/07/one-hundred-and-one-mezze-6-baba.html
i was born and raised in Aleppo. we used to make sumac molasses and sour grapes (husrom)into a paste for okra .all under the sun and in dishes. thank you for blog.it is a big effort,and please go on.
samira
@Samira
Thank you for the nice words!
That husrum, Molasses and sumac paste sounds very interesting. We don't have it in Damascus.
Hi Kano,
In Switzerland (where I live) it is extremely difficult to find pomegranate molasses. Last week I found a bottle in a tiny Turkish import shop. This evening I followed your recipe for this pomegranate hummus and it was a sensation! Could not imagine that just such a tiny change in recipe can do such a difference.
Thank you! =)
alex
@Alex
Welcome to my blog and sorry for the late reply. I just had a very busy time lately.
I am really happy you liked the Molasses Hummus. It is quite a different taste and may not be to everbody's taste.
Adding pom to hummus is simply brilliant!
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