`Olive Oil Hummus with Lamb Sausage, Mint, Pomegranate - Olive Oil Times

Olive Oil Hummus with Lamb Sausage, Mint, Pomegranate

Extra virgin olive oil adds a nicely peppery pop to this homemade hummus.
Olive Oil Hummus with Lamb Sausage, Mint & Pomegranate
Olive Oil Hummus with Lamb Sausage, Mint & Pomegranate
Aug. 25, 2020
Patterson Watkins

Making hum­mus at home is much eas­ier than it looks. With the addi­tion of some fresh herbs, sausage and pome­gran­ate, a sim­ple snack can eas­ily turn into to light meal.


Olive Oil Hummus with Lamb Sausage, Mint & Pomegranate

4 from 3 votes
Course: Lunch, Appetizers


Prep time


Cooking time



Extra vir­gin olive oil adds a nicely pep­pery pop to this home­made hum­mus. Simply com­bine the ingre­di­ents in a food proces­sor, blend, and voilà!


  • 15.5 oz. 15.5oz. can chick­peas (or 1 cup dry chick­peas, cooked)

  • 1/2 cup tahini

  • 3 table­spoons medium-inten­sity extra vir­gin olive oil

  • 1 each gar­lic cloves, peeled 

  • 1 tea­spoon lemon juice

  • 1/4 cup veg­etable broth (or water)

  • 1/2 tea­spoon ground cumin

  • 1/2 tea­spoon salt

  • 2 1/2 table­spoons addi­tional medium-inten­sity extra vir­gin olive oil

  • 1/2 lb. ground mer­guez-style lamb sausage, cas­ing removed

  • 1/8 cup fresh mint, chopped 

  • 1/4 cup pome­gran­ate arils 

  • naan or pita bread 


  • Combine chick­peas, tahini, EVOO, gar­lic, lemon juice, broth, cumin and salt in a food proces­sor. Blend until smooth and refrig­er­ate until ready to serve.
  • Heat 2 tea­spoons of olive oil in large skil­let over medium-high heat. Add sausage and cook, break­ing apart with a spoon, until browned and slightly crispy, 5 – 6 minutes.
  • Spoon hum­mus into bowls and driz­zle with remain­ing EVOO. Top with sausage, mint and pome­gran­ate and serve with pita and naan bread on the side.

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