Chickpea Dip with Toasted Cumin and Pomegranate

Bahan-bahan (10 porsi)

• 1 teaspoon cumin seeds
• 2 medium garlic cloves
• sea salt
• 2 medium lemons
• Two 15-ounce cans chickpeas, (rinsed and drained)
• ¼ cup fruity extra virgin olive oil, (plus more for drizzling)
• ¼ cup water
• ½ cup pomegranate seeds
• pita chips or baguette slices, (for serving)