We started with this delicious, creamy, savoury, and smooth dip made from chickpeas, tahini aka ground sesame, garlic, and olive oil, served with plain Turkish pita bread. The texture of the hummus was consistent, with a mild gritty feel, and it held together well when dipped. Flavour-wise, it was nutty, slightly salty, and had a smooth, greasy richness from the olive oil. The addition of pomegranate seeds provided a sweet tartness, while the black olives added a contrast of colour and a rich, aromatic flavour.