Chickpea & pomegranate dip with pitta crisps

http://www.bbcgoodfood.com/recipes/3772/

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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.

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 mins

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.

Per serving

543 kcalories, protein 16.1g, carbohydrate 66.7g, fat 25.4 g, saturated fat 3.1g, fibre 6.9g, salt 1.53 g

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