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Chickpea and Pomegranate Dip
Ingredients
  • 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
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