This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.
- 2 cups cooked garbanzo beans, drained and rinsed, if canned
- 1/2 cup English walnuts, lightly toasted and coarsely chopped
- 4 tablespoons extra virgin olive oil, or more as needed
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
- 1/4 cup fresh pomegranate arils
Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.
Serves 4 to 6 as a side dish — Recipe courtesy of the Fresh-Pressed Olive Oil Club