The Club Vegan Recipe

Prep chickpeas

If using canned chickpeas, drain and reserve 2 tablespoons of the can liquid (aquafaba) if available; rinse chickpeas under cold water and drain well.

In a food processor or high-speed blender, add the drained chickpeas, flesh of the ripe avocado, tahini, lemon juice, minced garlic, cumin, smoked paprika, sea salt, and black pepper.

Pulse to combine, then while the processor runs, drizzle in the 2 tablespoons of olive oil. Scrape down the bowl as needed and continue processing until mostly smooth.

If the hummus is too thick, add cold water or the reserved aquafaba 1 tablespoon at a time (up to the 2 tablespoons listed) and process until you reach a creamy, scoopable consistency.

Taste and adjust seasoning: add more salt, lemon juice, or cumin to preference. Transfer hummus to a shallow serving bowl and smooth the top with a spatula.

Evenly scatter the fresh pomegranate arils over the surface of the hummus, concentrating a little more in the center so each scoop catches some arils.

Drizzle the 1 teaspoon of extra-virgin olive oil over the arils and hummus for shine and richness.

Sprinkle the chopped cilantro and toasted sesame seeds, if using, for color and additional texture.

Arrange the tortilla chips around the hummus bowl or serve chips on the side. Provide lemon wedges for guests to squeeze over individual portions if desired.

Serve immediately at room temperature for best texture. Leftover hummus can be refrigerated in an airtight container for up to 3 days; stir before serving.