A festive hummus with pomegranate and persimmon salad. A vegan, gluten-free, simple, savory and sweet appetizer for your holiday table.
I strive for minimalism in all aspects of my life.
And that especially includes.
The holiday season.
Between the end of October and through the New Year.
This time of year is inherently busy.
Filled with abundance.
So, I try to always keep it simple.
With super easy yet stunning recipes that use high quality ingredients, and reliable wine. Because that is my secret to elevate the simplest of gatherings. Don’t over think it. Don’t over do it. Set the table with (lots of) wine, subtle ambiance, and gather round with some friends and you’re golden.
This holiday season I will be celebrating with my favorite Decoy wine varietals, Sauvignon Blanc and Pinot Noir. As they both pair beautifully with this hummus with pomegranate and persimmon salad and all of the other celebratory foods I’ll be making.
The Sauvignon Blanc is bright and aromatic with layers of citrus, honeydew and nectarine. It is refreshing on the palate, while acidity mingles with a subtle undercurrent of sweet fruit that carries through to a refreshing, vibrant finish.
The Pinot Noir is alluring with aromas of strawberry, cherry and plum, and with subtle hints of cola and clove. The lush fruit is light on the palate and underscored by a cool-climate acidity and silky tannins that carry the flavors to an elegant finish.
Decoy has been grown and produced in Napa Valley for over thirty years. I am proud to partner with them and celebrate with their Sauvignon Blanc and Pinot Noir this holiday season. Click here for more information on what they do and what they make. And follow them on Instagram for more wine and decor inspiration.
A quick note about this holiday hummus. The base is store bought hummus – because sometimes I am very okay with taking shortcuts in order to save on stress during very stressful situations. So I give you permission to start with a basic hummus of your choice. Dice up the pomegranate and the persimmon, mix it with some herbs and plate. Instant holiday hummus with pomegranate and persimmon salad. It’s savory and sweet and super festive.
p.s. Want to learn how to make that luscious hummus swoosh? Watch this video to learn how.
Holiday Hummus with Pomegranate and Persimmon Salad
- 2 cups plain hummus
- 1/4 cup pomegranate arils
- 1/4 cup persimmon diced small
- 2 tablespoons shallot minced
- 2 tablespoons parsley finely chopped
- 2 tablespoons extra virgin olive oil more for garnish
- 1/4 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper
- 1 teaspoon toasted sesame seeds optional
- Smooth the hummus onto a plate.
- Combine the remaining ingredients in a small bowl and mix well.
- Spoon the salad onto the hummus. Top with sesame seeds and drizzle on some extra olive oil.
- Serve at room temperature with crackers, endive or pita.
This post is sponsored by Decoy; all opinions are my own. I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.