Remove 1/3 cup chickpeas from the rest and set aside. Combine remaining chickpeas, lemon juice, garlic, tahini, salt and pepper in the bowl of a food processor fitted with the knife blade. Process until smooth. With the motor running, add 2 tbsp olive oil until hummus is light and smooth. If mixture seems too stiff, add warm water by the tablespoonful until desired consistency is reached. Adjust seasoning as desired.
In a small saucepan, heat remaining olive oil over medium-low. Add chickpeas and sauté 1 to 2 minutes or until heated through and lightly browned.
Transfer hummus to a plate and mound warm chickpeas in the centre. Sprinkle everything with sumac and pomegranate seeds. Drizzle all over with olive oil and serve with fresh pita bread or pita chips.
Nutrients per serving: 206 calories, 7 g protein, 10 g fat (1 g saturated fat), 24 g carbohydrates (5 g fibre), 0 mg cholesterol, 478 mg sodium
Best Health tip: Sumac is a pungent, tangy spice available at Middle Eastern markets. If you can’t find it, substitute za’atar or even cumin.