Add tahini and lemon juice in the bowl of your food processor. Pulse for about 1 minute, scraping the edges with a spatula as needed.
Add garlic, olive oil and salt, and pulse again until smooth.
Add chickpeas and Pomegranate White Balsamic Vinegar. Pulse until you reach the desired consistency, adding a bit of water if needed.
Transfer into a serving bowl, swirl the top and drizzle a little bit of olive oil. Sprinkle with pomegranate seeds. Serve with bread, carrots, celery, or any dippers of your choice!
