Chickpea and Pomegranate Dip
recipe from the cookbook Top with Cinnamon by Izy Hossack
Ingredients
- a 400g 14oz can chickpeas, (drain, reserving the liquid, a.k.a. aquafaba, for the cocktails)
- 4 tbsp olive oil
- 1 tbsp pomegranate molasses plus more to serve
- 1/2 tsp flaky salt
- a generous pinch freshly ground black pepper
- 1 tsp cumin seeds
- 2 jalapenos de-seeded and finely chopped
- 1 small red onion peeled and finely chopped
- 3 tbsp fresh coriander roughly chopped
- 3 tbsp fresh mint roughly chopped
- 100 g (4 oz) feta, crumbled
- a handful pomegranate seeds
Instructions
- Place the chickpeas, oil, pomegranate molasses, salt and pepper in a blender and pulse briefly until combined but still slightly chunky (alternatively, place them in a large bowl and mash using a potato masher or fork).
- Transfer to a bowl and stir in the rest of the ingredients, reserving a little feta and some of the pomegranate seeds. Drizzle with extra pomegranate molasses and serve with the reserved pomegranate seeds and feta scattered on top.
Notes
- If you can't get pomegranate molasses, try using a shop-bought balsamic 'glaze' or a super thick balsamic vinegar instead.