Chickpea & Pomegranate Dip
From Small Bites
Makes about 1 cup
Prep time: 15 minutes
2 cans (14oz/400g) chickpeas (garbanzo beans), drained
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 large clove garlic, finely chopped
½ tsp salt
1 tsp cumin seeds, (I like to toast them first and slightly bash them in a mortar & pestle – that would be any heavy object in a bowl if you don’t have a real one)
1 small red onion, finely chopped
3 tbsp fresh mint, finely chopped
3 tbsp fresh cilantro/coriander leaves, finely chopped
2 red chili peppers, deseeded & finely chopped (I used 1 Jalapeno pepper, but here’s where you add the amount and type of heat you want)
5 oz/150g feta cheese, crumbled
2+ tbsp pomegranate molasses/syrup
Pita chips (there is a recipe in the book as well –p217, but I just used some multigrain tortilla chips)
1. Place chickpeas/garbanzo beans, olive oil, lemon juice, garlic and salt in a food processor and pulse just until coarsely crushed. Taste to see if you need more garlic or lemon juice.
2. In a small bowl, combine the cilantro, mint & chopped peppers and set aside.
Two ways to serve:
1. Individual bites on a platter: place pita chips or multigrain tortilla chips and top with a spoonful of chickpea mixture. Sprinkle with a little toasted cumin seeds, onion, herb & pepper mix, top with crumbled feta and then drizzle with some pomegranate syrup.