Maple Sea Salt Hummus with Pomegranate

Loaded with sweet and salty flavors, this creamy maple hummus is a festive holiday delight. It unites maple syrup with sea salt and juicy pomegranate seeds for a stunning yet unexpected winter-appropriate appetizer.


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.