Chickpea & Pomegranate Dip With Pitta Crisps

Name: Chickpea & Pomegranate Dip With Pitta Crisps
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 8
Cuisine: Global
Ingredients: 3 x 400g tins chickpea , drained; 2 red chillies , seeded and chopped; 2 teaspoons cumin seeds , toasted in a dry frying pan; 1 garlic clove , finely chopped; 1 lemon , juiced; 1 small bunch a of mint or parsley, finely chopped; 100 milliliters extra-virgin olive oil , plus extra for the crisps; 6 pitta breads; 1 small red onion , finely chopped

Need a vegan hor d'oeuvre? Chickpea & Pomegranate Dip With Pitta Crisps could be a great recipe to try. This recipe serves 8. One portion of this dish contains about 4g of protein, 13g of fat, and a total of 240 calories. It is perfect for The Super Bowl. A mixture of olive oil, chillies, pitta breads, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 22 minutes.