Soak Brown Chickpeas in warm water overnight or for 6-7 hours.

Boil the chickpeas in pressure pan till 5-6 whistles till they are boiled and tender.

Let the pressure pan cool down before opening the whistle.

After opening the whistle strain all the excess water from the chickpeas in the strainer.

Set it aside to cool.

Meanwhile, peel garlic, ginger, and onion and chop them finely and keep it ready.

Now blend chickpeas, onion, ginger, garlic, 1tsp olive oil, salt, lemon juice in a chutney blender till it is soft and no chunks are left.

If needed add very little water while blending.

Remove the hummus in a bowl and drizzle 1tsp olive oil and garnish with fresh pomegranate.

Serve it as your party dip with crackers or lavash.