Vegan hummus with sesame and pomegranate
1. Drain chickpeas. Wash the lemon, pat dry and wipe the rind. Half and juice the lemon. Peel and finely chop the garlic. Puree the chickpeas, stock, and garlic finely. Add sesame paste and olive oil, stir. Season generously with salt, pepper, cumin, coriander, and lemon juice.
2. Halve the pomegranate and tap the pomegranate seeds out of the shell using a wooden spoon. Stir the pomegranate seeds and sesame into the hummus and sprinkle with pepper.