If using canned/cooked chickpeas, then skip 2-4.

From previous night soak the Chickpeas in water

Place the chickpeas in a medium pot, cover with water 4 cm above their level. On high heat bring water to a boil, reduce heat and simmer for about 45-60 minutes until chickpeas are tender. Check frequently as doneness greatly depends and varies on your chickpeas. Skim off any foam created or skins coming apart.

When ready reserve ½ cup of their water, drain and let cool.

Use a high-speed food processor with the metal blade attached. Add the chickpeas, garlic, cider vinegar, olive oil, cumin, yogurt, salt and pepper and blend until velvety smooth. Check consistency and if too thick add some of the reserved chickpeas water.

Serve in a shallow bowl, garnish with the pomegranate seeds and mint leaves and finally drizzle with some more olive oil.