In small pot with lid, add contents of can of chickpeas and cover with an additional can of water. On high heat, bring to a boil with lid on. Once boiling, remove lid and reduce heat to medium- high. Allow to simmer for 20 minutes, until chickpeas are soft. Reserve about 1 Tbsp of liquid and drain the rest. Allow chickpeas to cool slightly. Remove 1/4 cup chickpeas to medium-sized bowl and combine with cilantro, diced radish, pomegranate seeds, sumac, cinnamon, and honey. Set aside.

Blend remaining chickpeas with garlic, tahini, lemon zest, lemon juice, salt, and 1 Tbsp of the cooking water until smooth. Add olive oil and give a final blitz to combine.

Add resulting smooth hummus to the chickpea-radish-pomegranate mixture and stir to combine. Use small spoon to fill endive leaves and garnish with additional pomegranate seeds and more chopped cilantro.