Probably the best recipe you can find
250 g (9 oz) chickpeas, boiled until soft (or use canned) and peeled
4 tablespoons tahini (sesame paste)
1 lemon's juice
6 tablespoons olive oil
300 ml water
1/2 teespoon salt
1/2 teespoon sugar
cayenne pepper or paprika
1/4 cup fresh parsley, chopped
1 small pomegranate, peeled and weeded out
Put chickpeas in a food processor; mill until it is smooth and flour-like. Add tahini, lemon juice, olive oil, sugar and salt and mix them. Add water and continue mixing untill it gets a runny consistency (nearly same as tahini).
Pour this mixture on to a flat serving dish, and sprinkle the oil smoothly and the cayenne pepper or paprika, pomegranate grains and parsley decoratively on the top before serving.
Note: If your food processor has not enough capacity, divide all the ingredients in two, then follow same steps for each part. Also if you desire a sourish hummus just add more lemon juice.