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Oh, hummus, my versatile healthy, vice. Memorize this recipe--it's so good and pretties up a holiday spread simply, and quickly. Serve with any crunchy, scoop-y thing you like, pita chips, regular chips, carrots and celery, crispy bread sticks, or homemade crackers, (like these easy Sesame Crackers).

Don't want to make hummus from scratch? Just buy your favorite. Or use my Everyday Hummus recipe.

Notes: Olive oil is extra virgin.


Ingredients: 2 cups plain hummus, 1 tbsp. olive oil, 1/2 tsp. cumin seed, 1/3 cup pomegranate seeds, 1/3 cup roasted pistachios-roughly chopped, 2 tbsp. fresh parsley-chopped.

Serves 4-6.

1. Make my Everyday Hummus, leaving out the pine nuts. (Or, if hummus is store-bought, quickly whip it with a spoon to lighten it up.) Spread the hummus evenly on the bottom of the serving bowl or platter. Make a swoopy indentation over the surface, for the olive oil to rest in. Add olive oil.

2. Beautify: Sprinkle over the cumin seed, pomegranate seeds, pistachios, and finally, the parsley. Serve or chill until serving.


If pistachios are not pre-roasted, heat them in a dry pan over low until warmed and fragrant.

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