Chickpea & Pomegranate dip

Serves 8

 

6-8 Pita breads

100ml olive oil, plus extra for the crisps

3 x 400g tins chickpeas , drained

1 lemon, juiced

2 red chillies, seeded and chopped

1 clove of garlic, finely chopped

10 ml cumin seeds, toasted in a dry frying pan

1 small,  red  onion, finely chopped

a small bunch of mint or parlsley, finely chopped

60ml Ruby Pomegranate syrup with chilli

 

Heat oven to 200 C. Cut pitas into triangles and separate the layers.
Brush with olive oil, season and bake for 7-8 minutes until crisp and golden.  Put the chickpeas, 100 ml olive oil, lemon juice, chilli and garlic in a food processor, season and pulse until just crushed. Remove and mix in the cumin seeds, red onion and mint or parsley. Season. Drizzle with Chilli pomegranate syrup and serve warm with pita crisps.