135ml extra virgin olive oil, plus extra for drizzling
2 garlic cloves, roughly chopped
1 tbsp tahini
1 ½ lemons, juiced
½ tsp smoked paprika
½ tsp sumac
½ small pack parsley, roughly chopped
40g pomegranate seeds
crudités and warm pittas, to serve
Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.
Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.
Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.