- Dislodge pomegranate seeds over a bowl to catch any juices. Set aside ½ cup seeds. Crush remaining seeds in a sieve over bowl.
- Process or blend chickpeas, tahini, garlic, oil, lemon juice, pomegranate juice and 1/3 cup water until smooth. Season.
- Divide humus between jars. Top with seeds. Serve with salad sticks and toasted bread.