HUMMUS WITH TAHINI & POMEGRANATE

SERVES 6 Have ready or prepare 90g pomegranate seeds. Drain and rinse 2 x 400g cans chickpeas. Place the chickpeas in a food processor with a peeled sliced garlic clove and a little salt and whiz to a paste, gradually adding 100ml water through the funnel, until you have a thick purée. Now add 4 tbsp lemon juice and 150g tahini then continue to whiz until smooth and creamy. Add 2 tbsp olive oil, a drizzle of any juice given out by the pomegranate seeds and season to taste. Transfer to a serving bowl or plate, cover and chill. To serve, swirl the top, drizzle over more oil and scatter over the pomegranate seeds. Serve with triangles of toasted pitta or your choice of dippers.