Dislodge pomegranate seeds over a bowl to catch any juices. Set aside ½ cup seeds. Crush remaining seeds in a sieve over bowl.
Process or blend chickpeas, tahini, garlic, oil, lemon juice, pomegranate juice and 1/3 cup water until smooth. Season.
Divide humus between jars. Top with seeds. Serve with salad sticks and toasted bread.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.