Maple Sea Salt Hummus with Pomegranate

For the Hummus

• Two 15-oz cans of chickpeas, drained and rinsed
• 0.25 c creamy tahini
  
• 2 tbsp maple syrup
• Leaves from 4-6 sprigs of fresh thyme
  
• 1 tsp flaky sea salt, like fleur de sel
  
• Generous grind of black pepper
• Drizzle of olive oil or water as needed
  

For Garnishing

• Additional drizzle of maple syrup
• 0.25 c pomegranate arils
• Additional fresh thyme leaves
• Sprinkle of flaky sea salt
  
• Freshly ground black pepper

1. In a food processor, combine all the hummus ingredients (chickpeas, tahini, maple syrup, thyme leaves, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of olive oil or water (the former with yield a richer hummus). Repeat as needed.
2. Transfer the hummus to a serving bowl and make a swirl in the top.
3. Garnish with a drizzle of maple syrup, pomegranate arils, additional thyme leaves, more sea salt, and a grind of black pepper.