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Chickpea & pomegranate dip with pitta crisps


Chickpea & pomegranate dip with pitta crisps Recipe

Ingredients:
  • 6-8 pitta breads
  • 100ml extra-virgin olive oil , plus extra for the crisps
  • 3 x 400g tins chickpea , drained
  • 1 lemon , juiced
  • 2 red chillies , seeded and chopped
  • 1 garlic clove , finely chopped
  • 2 tsp cumin seeds , toasted in a dry frying pan
  • 1 small red onion , finely chopped
  • a small bunch of mint or parsley, finely chopped
  • 2 tbsp pomegranates molasses or tamarind paste, thinned down with water, you can buy pomegranate at some supermarkets and Middle Eastern grocers.
Directions:
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