Pigeon Breast Recipe with Hummus and Pomegranate | olivemagazine

Ingredients

• 1 onion small
• 4 of each pigeon legs and breasts
• for frying oil
• 4 tbsp pomegranate seeds
• chopped flat-leaf parsley to serve
• 1 clove garlic crushed
• ½ lemon juiced
• 2 tbsp tahini
• 3 tbsp olive oil
• 400g tin chickpeas rinsed and drained
• 2 tbsp pomegranate molasses
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar