| Preparing time: 10 min | |
| Ingredients | Method |
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1 can of black chickpeas
3 tbsp black tahini
7 cloves black garlic
1 smashed garlic clove
1 tsp cumin
1 tsp salt
1 tbsp lemon juice
      |
Add the chickpeas to the food processor and pure into a thick paste. With the processor running, add tahini, black garlic, regular garlic, lemon juice, cumin and salt.
|
|
2 tbls extra virgin olive oil
2 tbsp very cold water
  |
Then add olive oil and cold water. Grind to the smooth paste. Taste and adjust. |
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Pomegranate arils for topping
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Transfer to a serving dish, drizzle with extra virgin olive oil and top with pomegranate arils. Serve with flat bread, crispbread or raw vegetable such as carrot, celery sticks or pepper. |
