Rose Harissa Humous with Toasted Pine Nuts and Pomegranate

I could happily sit with a bowlful of this houmous and some pitta or flatbreads and demolish the whole thing. Making your own houmous is so easy and the difference in taste from the shop bought stuff shocks me every time. In this version I drizzle some rose harissa over the top before finishing with some pomegranates, mint and toasted pine nuts, but you can top it with whatever you like - crispy chickpeas, caramelised onions, chilli oil, pesto, feta cheese, spiced lamb mince, you name it.

1. For the houmous, drain a can of chickpeas (reserving the chickpea water) and put in a blender with a splash of the chickpea liquid, 50g tahini, the juice of a lemon, 3 garlic cloves, a good drizzle of olive oil and 1 tsp salt. 2. Blend for a few minutes until completely smooth.
Pour into a bowl and swirl over 1 tbsp of rose harissa (I use belazu). I like to sprinkle over some red pepper flakes, pomegranate seeds, toasted pine nuts and some mint and coriander leaves.