We can blame the existence of winter on these.
Yes, indeed, the little pop of pom known as the aril is the reason we suffer through the months of dark and dreary.
All because Hades lured the lovely Persephone out of her ‘I love my mama’ hunger strike with six simple pomegranate seeds and Zeus was so angry he banished her [and consequently all of us....for eternity...] to the Underworld for the cold, barren winter months through which we now are just beginning to suffer.
You didn’t think we’d have Greek Week without a little mythology lesson, did you?
But I’ll tell you what, Jenn and all you What I Ate Wednesday goddesses… I probably would have succumbed to the pressure of the pom, too.
I figured it was only right, during Greek Week, to commit a little pom-icide as a sacrifice to the (culinary) gods.And aside from eating them with my fingers–why even bother with a spoon, really—they have found themselves being sprinkled all over everything.
They make a great
pop pom of color.
And while admit I didn’t get all that weird or wild with the spritely seeds themselves…
[Unless pairing them with my Greek Spinach Balls in my lunchbox is anything but muse-inspired?]
…I did go a little crazy with some pomegranate JUICE. I warned you when we started this week to hold on to your hummus……because I might have made my strangest version yet.
Garbanzo beans, roasted garlic, tahini, honey mustard, and pomegranate juice come together with some pepper flakes and thyme to create a slightly spicy, slightly sweet, slightly strange version of the marvelous Mediterranean treat.
Strange but true. Strange but good.*
*Sorry, Laura, it’s two days early. I have my reasons. I could go through a rigamorole about how pomegranates really aren’t that sweet, and that mustard pairs beautifully with fruit, but you might just have to trust me on this one.
Pomegranate Honey Mustard Hummus
1 14.5-oz. can of garbanzo beans, rinsed and drained
1/3 cup pomegranate juice
2 Tbsp. honey mustard [although I think spicy brown or dijon would also be amazing]
1 Tbsp. tahini
1 1/2 tsp. dried thyme leaves
1/4-1/2 tsp. salt
1/4-1/2 tsp. dried red pepper flakes