Soak the chickpeas in plenty of cold water, at room temp, for 24 hours.
Drain the chickpeas and place into a pot, cover with cold water and bring to the boil. Turn down and simmer for 45 minutes, topping up the water if needed. The chickpeas should be very soft.
While warm, place the cooked chickpeas and enough of the cooking water to cover them, into a blender along with the DIY almond milk crème, garlic, cumin, some salt, pepper and the lemon juice. Blend for 2 minutes, to a smooth, light puree, adding a little more water if needed and adjusting the seasoning to taste. You should be able to move a spoon through it easily, but it doesn’t fall back on itself.
Serve while warm for best results or store in the fridge in a container for up to 5 days. You may need to thin a little with some water, as it can thicken while it stores.
Spoon the hummus onto a serving platter. Drizzle with the olive oil, pomegranate molasses.
In a small mixing bowl, toss the almonds, tomatoes, herbs, and dress with olive oil and the molasses. Scatter this over the hummus and serve with bread or veggies to dip through.
This hummus is also great as the base for fish, meat dishes and salads