- Preheat the oven to 200 fan and drain one tin of chickpeas. Rince and drain off the excess water. Transfer to a baking dish and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20-25 minutes until crispy.
- Meanwhile, to make the hummus, drain the other can of chickpeas, reserving the chickpea water from the can. Put the chickpeas, 120ml of the chickpea water, the lemon, garlic, 100ml of tahini and a good pinch of salt into the blender and blend until super smooth. If it looks a little thick, add 10-20ml more chickpea water.
- Tip the chickpeas into a bowl and add the parsley and pomegranate seeds. Mix together.
- To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like.
2 tins of chickpeas
2 tsp garlic powder
2 tsp smoked paprika
2 tsp dried oregano
½ tsp allspice
2 tbsp olive oil, plus extra for drizzling
The juice of ½ a lemon
1 clove garlic
100g tahini, plus extra for drizzling
A handful of finely chopped parsley leaves
80g pomegranate seeds
Turkish pepper flakes/sumac
Breads and dippy things to serve