Ingredients
Method
1.Transfer chickpeas to the bowl of a food processor and add the lemon zest and juice, tahini, garlic, allspice and salt. Blend until very smooth, then taste, adding more lemon juice or salt if needed. Thin with a little warm water if necessary to turn it into a ‘dip-able’ puree.
2.Transfer hummus to a bowl and add capers, parsley and mint. Mix together, taste and adjust seasoning, adding more salt or lemon juice if needed.
3.Drizzle with pomegranate molasses and serve with warmed flatbreads.
Use a sharp tart lemon for this dip, like Lisbon, rather than sweeter types like the prolific Meyer lemon.
Note
