Preparation Time: 15 mins Cook Time: Total Time: 15 mins Serves: to share

Ingredients

  • ½ pomegranate, seeds and a little juice
  • 2 tins chickpeas drained and rinsed
  • 1 garlic clove peeled and sliced
  • Sea salt
  • 4 tbsp lemon juice
  • 150g tahini
  • 2 tbsp olive oil
  • Toasted bread to serve
  • Lemon to serve

Method

  1. Place the chickpeas in a food processor or high speed blender with garlic and salt, pulse to a paste; gradually add water through the top until you have a thick, creamy puree.
  2. Add the lemon juice and tahini, pulse, next add olive oil and pomegranate juice.
  3. To serve, transfer to serving bowl, top with pomegranate seeds. Serve with warm, toasted bread and a squeeze of lemon.

Starter

Vegan

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