Chickpea and Pomegranate Dip with Pitta Crisps

Chickpea and Pomegranate Dip with Pitta Crisps

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To serve – 8
Preparation time –15 minutes
Cooking time – 7-8 minutes

A wonderful party appetiser or brunch.


6-8 pitta breads 100 ml extra-virgin olive oil plus extra for the crisps 2 x 400 g tins chickpeas, 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 Small bunch mint or parsley leaves, finely chopped Pomegranate molasses.


  1. Heat the oven to 200’C/180’C Fan/400’F/ Gas Mark 6.
  2. Cut the pittas into triangles and separate the layers. Brush with olive oil, season and bake for 7-8 minutes until crisp and golden.
  3. Put the chickpeas, 100 ml olive oil, lemon juice, chillies and garlic in a food processor, season and pulse until just crushed. Remove and mix in the cumin seeds, red onion and mint or parsley.
  4. Season. Drizzle with pomegranate molasses and serve with warm pitta crisps.

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