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Hummus with grilled quail, pomegranate molasses and parsley salsa

Creamy hummus, topped with crisp golden grilled quail.
Bright parsley salsa and tangy pomegranate molasses shine.
A warm, savory bite with lemon zest and thyme in every spoon.

dinner ⏱ 45 min 520 kcal / portion 40.0 g carbs / portion (estimated) eggglutenmilksoy 🔗 Original source

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Hummus with grilled quail, pomegranate molasses and parsley salsa
v6 · rb0e705f985 20260727Z1751 73.9 ml olive oil 22.2 ml lemon zest 3.5 pieces garlic clove sea salt to taste black pepper to taste 4 pieces quail 10 g parsley leaves 1 tbsp lemon juice 300 g chickpeas 100 g greek-style yoghurt lemon zest to taste pomegranate molasses to taste 🌀 mix the marinade base ⏳ marinate the quail for two hours at room temperature thread the quail onto the skewers (two breasts and two legs/thighs on each skewer) 🍳 grill the quail on the griddle for five minutes on each side, until crisp and golden brown ⏳ rest the grilled quail for five minutes 🔪 chop the parsley for the salsa 🌀 mix the parsley salsa 🔪 blitz chickpeas with garlic, lemon zest, lemon juice, olive oil, yoghurt, and salt until smooth 🍳 heat the hummus with remaining whole chickpeas for a few minutes, until warm 🌀 stir in the remaining yoghurt to make streaks 🍽 assemble hummus with quail and spoon over salsa 🍽 drizzle pomegranate molasses to finish Hummus Quail 🎉 1½ tsp ground allspice 1½ tbsp pomegranate molasses 1½ tbsp soy sauce 1 tsp maple syrup 2 pieces thyme sprig 30 ml 5 ml 2 pieces 1 piece 30 ml 7 ml ½ tbsp 200 g 0.5 pieces 10 ml ½ tbsp 15 ml 80 g 100 g 20 g greek-style yoghurt pomegranate molasses
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Preparation steps

  1. mix the marinade base
  2. marinate the quail for two hours at room temperature
  3. thread the quail onto the skewers (two breasts and two legs/thighs on each skewer)
  4. grill the quail on the griddle for five minutes on each side, until crisp and golden brown
  5. rest the grilled quail for five minutes
  6. chop the parsley for the salsa
  7. mix the parsley salsa
  8. blitz chickpeas with garlic, lemon zest, lemon juice, olive oil, yoghurt, and salt until smooth
  9. heat the hummus with remaining whole chickpeas for a few minutes, until warm
  10. stir in the remaining yoghurt to make streaks
  11. assemble hummus with quail and spoon over salsa
  12. drizzle pomegranate molasses to finish

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