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.

Ingredients
(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)

Method

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.