Chickpea and Pomegranate Dip Recipe

Yahoo Food
Updated

Izy Hossack is the 18-year-old author of the new cookbook Top With Cinnamon (Hardie Grant), which is based on her popular blog of the same name. Below, she shares a recipe for a healthy dip that, she cautions, will disappear very quickly. Plan accordingly.

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Photo: Izy Hossack

Chickpea and Pomegranate Dip
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 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 saucepan over a low heat until thick) or balsamic vinegar mixed with 1 teaspoon of granulated sugar. Pita chips are perfect for serving with this dip.

400 g (14 oz) can of 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
100 g (3 ½ oz or ½ cup) feta, crumbled
A handful of pomegranate seeds

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.

More from Izy Hossack:
Meet the British Whiz Kid Who Has Her Own Cookbook
Swedish Chocolate Cake Recipe

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