[ SERVES 4 ]

Even if you don’t like chickpeas you will love this dip. Everyone loves this dip. My brother and I have been known to demolish the whole batch between us in a very short space of time. Actually, if you make this, please make a double batch – you’ll need it. Pomegranate molasses may seem like a gourmet ingredient if you’ve never heard of it before but you can now find it in most supermarkets. If you really can’t get a hold of some, replace it with a balsamic glaze (either bought or made by slowly reducing balsamic vinegar and a little sugar in a saucepan over a low heat until thick) or balsamic vinegar mixed with 1 teaspoon of granulated sugar. The Tasty Pitta Chips are perfect for serving with this dip.

Ingredients

400g (14 oz) can chickpeas (garbanzo beans), drained and rinsed

4 tbsp olive oil

1 tbsp pomegranate molasses, plus more to serve

½ tsp flaky salt

a generous pinch of freshly ground black pepper

1 tsp cumin seeds

2 jalapeños, de-seeded and finely chopped

1 small red onion, peeled and finely chopped

3 tbsp fresh coriander (cilantro), roughly chopped

3 tbsp fresh mint, roughly chopped

100 g (3½ oz/½ cup) feta, crumbled

a handful of pomegranate seeds

Preparation

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.