Start by toasting the cumin seeds in a dry skillet over medium heat. Stir them frequently for about 2-3 minutes or until fragrant. This step is crucial as it enhances the flavor of the cumin. Once toasted, remove them from the heat and set aside to cool.
In a food processor, combine the rinsed and drained chickpeas, minced garlic, sea salt, and the juice of both lemons. Add the toasted cumin seeds to the mix.
While blending the mixture, gradually add the fruity extra virgin olive oil and water. Adjust the water to achieve your desired dip consistency, blending until the mixture is smooth and creamy.
Taste the dip and adjust the seasoning with more sea salt or lemon juice if needed. This is your opportunity to make the dip truly yours!
Transfer the chickpea dip to a serving bowl and top with the fresh pomegranate seeds. Drizzle a little extra olive oil on top for an added touch of richness. Serve with pita chips or baguette slices for dipping.
