The end of October and through the New Year is inherently busy for all of us. Chaotic, even. Often fill with abundance, and indulgence. So, I always try to always keep it simple. And this festive hummus with pomegranate and persimmon salad is a great appetizer to do that.
My secret to elevate the simplest of gatherings is to not over think it. And to not over do it. Set the table with (lots of) wine and subtle ambiance – a few candles will do the trick. And serve dishes that use simple, vibrant, quality ingredients.
This holiday season I will be celebrating with two of my favorite Decoy wine varietals, Sauvignon Blanc and Pinot Noir. As they both pair beautifully with this hummus appetizer. This post is sponsored by Decoy. I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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. It 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.
How to make hummus with pomegranate and persimmon salad.
This hummus recipe is foolproof. And it starts with the base. I use 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 do the same. Or you can totally make your own if you’re good with that.
Then layer on the pomegranate and persimmon salad that’s herby with just the right amount of acid. And if you have any doubts about this combination I promise, hummus with pomegranate and persimmon is a surprisingly delicious sweet and savory experience. Want to learn how to make that luscious hummus swoosh? Watch this video to learn how.
- 1 1/2 cups plain hummus (see notes)
- 1/4 cup pomegranate seeds
- 1/4 cup persimmon, diced small
- 2 tablespoons shallot, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon toasted sesame seeds
- Smooth the hummus onto a plate or shallow bowl.
- Combine the pomegranate, persimmon, shallot, parsley, olive oil, vinegar, salt and pepper in a small bowl and combine well.
- Spoon the pomegranate and persimmon salad on top of the hummus. And then sprinkle the hummus with sesame seeds.
- Add an additional drizzle of olive oil if desired.
- Serve at room temperature with crackers, pita or endive.
Use whatever plain hummus you prefer. It can be store bought or homemade.