Here’s a great recipe that I got from a friend of mine.  Super simple and ridiculously tasty, if a touch whiffy on the breath afterwards.  It’s worth it though – just don’t go for an important meeting or snog any strangers straight after consuming it 🙂

The recipe evolved from an old copy of Olive magazine.  The dip is perfect as just that, or as part of a BBQ / buffet style meal.  I’m afraid I don’t have a photo of it but it doesn’t really matter what yours looks like… I can guarantee it will taste delicious.

(NB: This makes a big batch to serve at a party.  Reduce quantities if just cooking for yourself).

3 tins chickpeas (drained)
1-2 red chillis
2 cloves garlic
Olive oil (to taste)
Salt (to taste)
1-2 red onions
2tsp cumin seeds
Handful fresh coriander
Pomegranate molasses (stocked in Sainsburys, Waitrose and some health food shops)


Blitz the drained chickpeas, chilli(s), garlic, olive oil and salt in a food processor and then remove into a bowl.

Finely chop the onions.  Pan roast the cumin seeds.  Chop up the coriander.  Then stir these ingredients into the blitzed chickpea mix.

Transfer into a serving dish and liberally pour over the pomegranate molasses.

Adjust salt and oil to taste, then enjoy!  It really is that easy.