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Food blogger Izy Hossack makes Chickpea and Pomegranate Dip

Chickpea and Pomegranate Dip

recipe from the cookbook Top with Cinnamon by Izy Hossack
Prep Time 10 minutes
Total Time 10 minutes
Author Izy


  • 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


  • 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.


  • If you can't get pomegranate molasses, try using a shop-bought balsamic 'glaze' or a super thick balsamic vinegar instead.