Chickpea Dip with Toasted Cumin and Pomegranate

Steps

1. In a small, dry frying pan over medium heat, toast the cumin seeds, shaking the pan often, until fragrant, about 3 minutes. Pour onto a plate to cool.

2. In a mortar, combine garlic and a pinch of salt and crush to a paste with a pestle. Add the toasted cumin seeds and grind them together with the garlic.

3. Grate enough zest from 1 lemon to measure ½ teaspoon and then halve and juice both lemons.

4. In a food processor or blender, combine the chickpeas, garlic-cumin mixture, lemon zest, 4 tablespoons lemon juice, ¼ cup olive oil and ¼ cup water. Process the mixture until very creamy, adding more water if needed to achieve the desired consistency. Season to taste with salt and lemon juice..

5. Scrape the dip onto a large plate. Drizzle with olive oil and sprinkle with the pomegranate seeds. Serve with pita chips or baguette slices