Pomegranate molasses is my most recent “secret ingredient”. I use it in stews, sauces, and glazes; anytime I want a sweet/sour mystery ingredient that will have guests scratching their heads. It is a main ingredient in the wonderful muhammara condiment used in Turkish and Syrian cuisine. You can buy pomegranate molasses in Middle Eastern markets and some well-stocked supermarkets, but it’s easy to make yourself. Just take a jar of pomegranate juice, add some sugar and lemon juice and then cook it down until it has the consistency of a thick syrup. I’ve kept it in the refrigerator for 3 months with no ill effects.
In this recipe, I drizzle it on hummus. Hummus fits into the simplicity theme I’ve been going on about recently—you can whip up a batch in about 15 minutes if you use canned garbanzo beans, which makes we wonder why anyone buys the tasteless stuff in the supermarket. (Of course it’s better to use dried beans and even better if you pop them out of their skins to get a smooth texture, but then it wouldn’t be so simple)
I like to enliven hummus with a mix of citrus juices to bring out more sweetness and complexity. A traditional recipe would use only lemon juice.
Recipe below the fold Continue reading