Place the drained and rinsed chickpeas, the tahini paste, lemon juice and garlic in a food processor and blend until smooth.
With the food processor still running, add a splash of water to loosen the mixture until it is at the consistency of your choice.
Season to taste with salt, pepper and cumin.
Place in a bowl and garnish with a drizzle of NOMU Extra Virgin Olive Oil and pomegranate rubies.
Gently stir all the ingredients through the yoghurt and allow to chill in the fridge for an hour or two to allow the flavours to develop.
Season with NOMU Sea Salt and Black Pepper just before serving and garnish with sumac, mint leaves and lemon zest.
Serve both the Hummus and Tzatziki with Turkish flatbreads, toasted pita breads or Naan.