Cookies Preferences
I often have leftover braised meats and am not a huge leftovers fan....but if I can come up with an entirely new way of eating the leftovers, that's an entirely different story. The blend of the hummus and the sweet pulled pork is particularly good. If you have the time, try some freshly baked flatbreads (recipe here) dusted with just a bit of salt and zaatar spice and scoop up this mixture with them. You'll have an addictive hit on your hands.
for the hummus
1 can chickpeas, drained and rinsed
½ cup tahini
2 tablespoons olive oil
2 cloves garlic
2 teaspoons salt
1 teaspoon black pepper
for the pulled pork
2 cups of wata cider braised pork (recipe here)
pomegranate seeds to garnish
First make the hummus by combining the chickpeas, tahini, garlic, salt and pepper in a food processor. Blend until it's a chunky mess. Now through the feed tube add the olive oil and blend for several minutes until it's smooth. Adding an ice cube to the mix is a great secret hack to perfectly smooth hummus, but you can also add icecold water to thin it out to your desired consistency.
Now spread the hummus out on your serving dish, creating a well in its center. Pile the pork (keeping some of its juices) in the well and top with pomegranate seeds.
