The Local Ladle

Harissa Hummus with Pomegranate Molasses

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I have been making homemade hummus for years now and I will never go back to the pre packaged products! I get that it’s just easier to grab the container at the grocery store, but let me open your eyes to the advantages of making your own! image2 - Copy (5)

  1. Homemade hummus is a bigger bang for you buck!

Lets compare! The Sabre Classic Hummus , 17 oz container is around $4.48 to $5.70. The most organic chickpeas you can buy are $1.19 per can. A 16oz can of tahini paste is a little more expensive, but you need only about 1/4 cup for the recipe making it is about  .75 cents per batch. The spices, lemon juice, salt, and olive oil only comes out to about $2. This is a pretty considerate savings, which will be even more beneficial in the long term!

2. You know exactly what is in it and do not have to sort through the nutrition label.

Hummus is amazing for your cholesterol and has been proven to even fight cancer. My main reason for always having hummus in my fridge is to have a healthy snack. It’s important for me to know that my snack is actually healthy and it gives me comfort knowing exactly what is in my hummus. The store bought versions contain citric acid and potassium sorbate as preservatives.

3.  It just tastes 100 times better!

Even though Sabre has several flavors to choose from and is actually pretty good, I find that the texture is a little too creamy and over pulverized. It also has to much sodium for my liking!  Overall, you miss out on the natural texture and the homemade taste!

It’s also fun to be able to experiment with exotic flavors in your in your hummus. I must say I am a huge fan of my Harissa Hummus with Pomegranate Molasses! It delivers a kick of earthy spice from the harissa and slight sweetness from the pomegranate molasses.

Harissa Hummus with Pomegranate Molasses

Time commitment-10 minutes


  • 1 15oz cans of chickpeas, drained, 1/4 cup reserved liquid.
  • 2 tablespoons of tahini paste
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves of garlic, roughly chopped
  • 3/4 teaspoon table salt, or more to taste
  • 2 tablespoons of harissa
  • 1 tablespoon pomegranate molassesimage1


  1. Whether you are using fresh or canned chickpeas: Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb and next two fingers. Discard the skin.

2. In a food processor, blend the chickpeas until clumps form, which is usually about a full minute, then continue to scraping down the sides. At this point add the tahini, lemon juice, garlic, harissa, pomegranate molasses, and salt. Blend until pureed. While the machine continues to run, drizzle in the reserved chickpea water, slowly until you see a light and creamy mixture.

3. Taste and adjust seasonings, adding more salt or lemon if needed. When plating I also put more olive oil over the top, sesame seeds, pomegranate seeds, and cilantro for garnish!

4. Serve with carrots, radishes, peppers, cucumbers. Pita bread is also a delicious addition!




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