Tag Archives: pomegranate

Chickpea Hummus with Pomegranate Topping Recipe

I’ll admit it, I have a hummus obsession. Judging by the huge selection of premade hummus available at the grocery store, I guess I’m not alone.Hummus Pomegranate Salsa
There is no shame in buying a tub of hummus. But, if you have about 10 minutes and a food processor, it’s easy to make your own. For this hummus recipe, I kept things simple by using canned chickpeas, tahini, fresh lemon juice and ground coriander. The fresh topping is where it gets interesting. Layering the hummus with pomegranate arils, fresh parsley, lemon peel and olive oil makes the dip party ready, while still being simple enough to make for Tuesday night dinner.
Chickpea Hummus Pomegranate
Chickpea Hummus with Pomegranate Topping Recipe
Hummus:
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup tahini
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon kosher or fine sea salt
Dash cayenne pepper
Water
Pomegranate Topping:
3 tablespoons pomegranate arils
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely shredded lemon peel
1 tablespoon olive oil

In a food processor, combine chickpeas, tahini, garlic, lemon juice, 3 tablespoons olive oil, coriander, salt and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 4 tablespoons water.) Taste and add more salt or lemon juice, if needed.

Spread hummus in a shallow serving dish. Scatter pomegranate arils, parsley and lemon peel over hummus. Drizzle with 1 tablespoon olive oil. Serve with fresh cut veggies and flatbread or crackers.

Makes about 2 cups

Tip: To make ahead, cover and refrigerate the hummus up to 3 days. Add pomegranate topping just before serving.
Hummus Pomegranate Topping
More homemade hummus recipes:
Hemp Hummus
Harissa Sweet Potato Hummus
Beet and Lentil Hummus
Edamame Hummus from Eating Clean Recipes
Roasted Beet Hummus from Salt and Lavendar

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Savory Greek Yogurt Bowl Recipe

Savory Greek Yogurt BowlYou know what’s sweet? Starting the day with a savory yogurt breakfast bowl.
Cucumber Pomegranate Yogurt A savory yogurt bowl is similar to a deconstructed dip that you eat with a spoon. (But if you want to dip into your yogurt bowl with crackers or tortilla chips, go for it!)

Lately, I’ve been mildly obsessed with Meyer lemon and pomegranate.  Luckily they are both in season and make strikingly delicious additions to Greek yogurt, along with cucumber, olive oil and a touch of salt. It’s gonna be a good morning.

Savory Greek Yogurt Bowl Recipe with Cucumber and Pomegranate
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, cut up (about 1/2 cup)
2 tablespoons pomegranate arils
1/2 teaspoon extra virgin olive oil
Fine sea salt or kosher salt
Finely shredded lemon peel (I used Meyer lemon)

Spoon Greek yogurt into a serving bowl. Top with cucumber and pomegranate arils. Drizzle with olive oil, then sprinkle with a pinch of salt and plenty of shredded lemon peel.

Makes 1 yogurt bowl

Salted Yogurt BowlYou might also like:
Cucumber Lemon Greek Yogurt Dip

Kale and Quinoa Salad Recipe

Quinoa Kale SaladQuinoa and kale in one salad? I’m in. Especially when the salad is studded with ruby pomegranate arils and fragrant Meyer lemon peel. It’s simple. It’s pretty. It’s good. It’s simply pretty good!
Quinoa Kale Salad with PomegranateThis dish is big on texture. Pomegranate arils and sunflower seeds bring crunch to the hearty greens and quinoa salad. A simple dressing of Meyer lemon juice and olive oil is all it needs to come together.

Kale and Quinoa Salad Recipe
1/2 cup uncooked quinoa (I used sprouted white quinoa)
2 cups finely chopped fresh kale leaves (I used dinosaur kale, also known as Tuscan kale)
2 tablespoons fresh Meyer lemon juice

2 tablespoons extra virgin olive oil

1/2 cup pomegranate arils
1/4 cup roasted, salted sunflower seed kernels
1/4 teaspoon fine sea salt or kosher salt

Freshly ground black pepper
Shredded Meyer lemon peel

Place quinoa in a fine mesh strainer; rinse and drain quinoa. Cook quinoa according to package directions. Drain cooked quinoa, if needed. Cool 10 minutes.

Meanwhile, in a large bowl combine chopped kale, lemon juice and olive oil; toss to mix. Let kale mixture sit at room temperature while quinoa cooks and cools.

Stir cooled quinoa into kale mixture. Add pomegranate arils, sunflower seeds and salt; stir well. Taste salad and season with freshly ground black pepper and additional salt, if needed. Garnish with shredded Meyer lemon peel. Salad can be served immediately or covered and refrigerated for several hours.

Makes 4 servings

Kitchen Tip: Olive oil based dressings can solidify when refrigerated. If that happens, let the salad stand at room temperature for about 20 minutes.
Kale and Quinoa SaladYou might also like:
Vegetarian Chickpea Salad with Za’atar
Roasted Red Kuri Squash and Wild Rice Salad from Bourbon and Honey
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes

Very Good Gin and Tonic Recipe

Meyer Lemon Gin and Tonic You’re looking at a very good gin and tonic. It’s made with my favorite in season citrus: Meyer lemon. This lemon variety is sweet, sour, fragrant and slightly floral. Meyer lemons beg to be used wherever you use regular lemons or limes. They have a shorter season, and I take full advantage of them when they’re available. I use Meyer lemons in many different recipes, including salads, dips, desserts and drinks.

Since a gin and tonic is such a simple mixed drink, it’s important to use good ingredients for the best flavor. Here I’ve built a stellar G and T by combining a smooth gin with Fever-Tree Indian Tonic Water and a squeeze of Meyer lemon. A garnish of pomegranate arils adds a festive touch, don’t you think? Cheers!
Good G and T drink Very Good Gin and Tonic Recipe
1 wedge Meyer lemon
1 1/2 ounces gin (I used Hendrick’s gin)
4 ounces tonic water, chilled (I used Fever-Tree tonic)
Garnishes: Pomegranate arils and additional Meyer lemon wedges

Fill a glass with ice cubes. Squeeze the juice of a Meyer lemon wedge over the ice and drop the lemon wedge into the glass. Add the gin and chilled tonic; stir gently. Garnish with pomegranate arils and additional Meyer lemon wedges.

Makes 1 drink

Tip: For a tall (softer) gin and tonic, add 2 ounces additional tonic.

You might also like:
Kentucky Mule Bourbon Drink
Frozen Gin and Tonic from Drink and Cocktail Recipes