Start by heating a small skillet over medium heat. Add the cumin seeds and toast them for about 2-3 minutes, stirring frequently, until they become fragrant and slightly darker in color. Be careful not to burn them! Once toasted, remove from heat and set aside.
While the cumin is toasting, peel the garlic cloves and roughly chop them. This will help them blend more easily in the food processor.
In a food processor, combine the rinsed and drained chickpeas, toasted cumin seeds, chopped garlic, sea salt, the juice of both lemons, and ½ cup of water. Blend until the mixture is smooth and creamy. If needed, you can add more water to achieve your desired consistency.
With the food processor running, slowly drizzle in the ½ cup of fruity extra virgin olive oil. Continue to blend until the dip is well combined and creamy.
Using a spatula, gently fold in the fresh pomegranate seeds to add a burst of color and texture to the dip. Reserve a few seeds for garnishing later.
Taste the dip and adjust the seasoning with additional sea salt or lemon juice if desired. Remember, the flavors will meld beautifully as the dip sits.
Transfer the Chickpea Dip with Toasted Cumin and Pomegranate to a serving bowl. Drizzle with a little extra virgin olive oil, sprinkle with reserved pomegranate seeds, and serve with pita chips or baguette slices. Enjoy this delicious dip with friends and family!
