Chickpea, Mint And Pomegranate Crostini

1. 1

   Place half of chickpeas, mint leaves, scallions, olive oil, salt and pepper in food processor. (Reserve a couple of mint leaves for garnish.) Process until chickpeas are roughly chopped.

2. 2

   Add remainder of chickpeas for a few more pulses until roughly chopped. (The chickpeas that were in the processor initially will now be a little smoother, binding everything together.)

3. 3

   Correct seasonings and stir in pomegranate seeds, reserving a few for garnish. Scoop dip into serving dish and garnish with seeds and reserved mint leaves. Serve with slices of baguette or crispbread.

* Per serving · 4 servings · Values may vary.

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