6-8 Pitta bread
100ml extra-virgin olive oil plus extra for the crisp
1kg 200g Chickpeas
1 Lemon, juiced
2 red chillies, seeded and chopped** optional
1 clove garlic, crushed
2 tsp cumin seeds, toasted in a dry frying pan
1 small red onion, finely chopped
A small bunch mint or parsley, finely chopped
Pomegranate molasses thinned down with a bit of water
Heat the oven – 200oC/fan 180oC/gas 6. Cut the pitta into triangles and spread them on a baking sheet. Brush them with olive oil and bake for 7-8 minutes – until golden and crisp.
Put the chickpeas, 100ml olive oil, lemon juice, chilli and garlic in a food processor, season an pulse until crushed. Add the mint/parsley, red onion and cumin seed and pulse it some more. Adjust the seasoning. Drizzle with pomegranate syrup and serve with warm pitta crisps.
I also like having it with a leafy salad. I sometimes thin it down with a bit of olive oil.