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.