I could probably sum my holiday food season up in two words- cookies and snacks. Today’s focus is on the latter with a rockstar hummus recipe.  I partnered with Bollito’s Tuscan Red Sauce which is a fruity, tangy, mild hot sauce that was best friends with the pomegranate molasses in this recipe.

I used four tablespoons of Tuscan Red Sauce in this recipe but I strongly encourage you to add a little at a time, tasting as you go, so you get your desired level of heat.

Overall, this recipe turned out sweet and tangy with a little underlying heat. Pomegranate seeds (aka food glitter) give this snack a festive feel while nodding to the pomegranate molasses in the hummus. Sidebar- turns out pomegranate molasses is regularly available now which is great news.

I also have to confess that I peeled my chickpeas.   You by no means have to be as hummus perfection obsessed as I am but it does yield an especially creamy hummus.  For more information on peeling chickpeas see this post.

If you’ve been looking to send a foodie friend a little holiday love, print out this recipe and send it to them with a bottle of this hot sauce elixir. You can purchase Tuscan Red Sauce at www.bollitos.co. There is also a list of locations that carry the sauce including Publican Quality Meats aka foodie paradise. Just don’t be mad at me when you want to buy everything in the store.

You’ll need:

• 2 15.5 oz cans chickpeas, rinsed and drained (optional: and peeled)- reserve a tablespoon for garnish if desired
• 2/3 cup tahini
• 1 garlic clove, minced or grated
• 5 tablespoons lemon juice
• 4 tablespoons Tuscan Red Sauce (to taste)
• 1.5-2 tablespoons pomegranate molasses (to taste)
• 2 tablespoons olive oil (or more to taste, plus more for garnish)
• Salt (to taste)
• For garnish (optional): extra chickpeas, pomegranate arils, red pepper flakes, olive oil

To Make:

1. Combine chickpeas, tahini, garlic, lemon juice and pomegranate molasses in food processor on high. Scrape down sides as needed
2. Add Tuscan Red Sauce or hot sauce a little at a time until you have reached your desired level of heat.
3. With the mixer on low, drizzle in olive oil.
4. Season to taste with salt. Place hummus in bowl. Garnish with chickpeas, pomegranate arils, red pepper flakes and olive oil.  Serve with crudité/pita/crackers.