Chickpea Dip with Toasted Cumin and Pomegranate

This Chickpea Dip is a flavor explosion! Earthy chickpeas meet nutty cumin and bright pomegranate for a perfect appetizer.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer

Cuisine: Mediterranean

Keyword: Dip, Easy, Healthy, Vegan

Servings: 4 servings

Begin by toasting the cumin seeds. Heat a small skillet over medium heat and add the cumin seeds. Stir them frequently for about 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them! Once toasted, remove them from the heat and let them cool slightly.
While the cumin cools, peel and roughly chop the garlic cloves. This will help them blend more easily in the food processor.
Juice the lemons until you have about ¼ cup of fresh lemon juice. This bright acidity will balance the richness of the chickpeas and olive oil.
In a food processor, combine the rinsed chickpeas, toasted cumin seeds, chopped garlic, lemon juice, and sea salt. Blend until the mixture is smooth, scraping down the sides as needed.
With the food processor running, slowly drizzle in the fruity extra virgin olive oil and water. Continue blending until the dip reaches your desired creamy consistency. Taste and adjust the seasoning with additional salt if necessary.
Transfer the dip to a serving bowl. Sprinkle the pomegranate seeds generously over the top and drizzle with a little more olive oil for an extra touch of richness.
Serve the Chickpea Dip with Toasted Cumin and Pomegranate alongside pita chips or slices of baguette. Watch as your guests dive in, enchanted by the blend of flavors and textures!