Creamy caper hummus

Ingredients

• 2 400g cans chickpeas (or 2 cups cooked chickpeas), rinsed and drained
• finely grated zest of 1 lemon
• 3 tablespoons lemon juice (or more, to sharpen)
• 1/2 cup tahini
• 2 cloves garlic, peeled and crushed
• 1/4 cup allspice
• 1/2 teaspoon salt
• 1/4 cup warm water, to thin
• 1/4 cup capers, drained, mopped and finely chopped
• 2 tablespoons parsley, chopped
• 1 1/2 tablespoon mint, chopped
• pomegranate molasses, to drizzle
• flatbreads, to serve