every one a winner
every one a dinner
Chickpea and Pomegranate Dip with Pitta Crisps
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.
- Heat the oven to 200’C/180’C Fan/400’F/ Gas Mark 6.
- Cut the pittas into triangles and separate the layers. Brush with olive oil, season and bake for 7-8 minutes until crisp and golden.
- 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.
- Season. Drizzle with pomegranate molasses and serve with warm pitta crisps.
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