This is an exotic appetizer, the sweetness of which is balanced by sour pomegranate seeds. There are so many choices of snacks you can eat it with – just be open to the culinary experiments.
FOR THE HUMMUS
- 1 glass cooked chickpeas, cooking liquid reserved (or 1 can chickpeas with liquid)
- 1 tablespoon sesame paste
- 1 teaspoon curry powder
- Pinch of ground cumin
- Salt to taste
FOR THE GARNISH
- Brown sugar
- Pomegranate seeds
1. Put all of the hummus ingredients in a food processor and blend it well until smooth. You can adjust the thickness of the texture by adding more liquid you saved from cooked or canned chickpeas.
2. Place the hummus into a nice dish and sprinkle the top with quite a thick layer of brown sugar, then heat it up with the caramelizer until sugar turns to a brown crust. You can sprinkle the top with a few pomegranate seeds.