Masabaha

Drain the canned chickpeas and wash off the gloopy liquid.

Check the texture by crushing one; most canned chickpeas are too hard.

Put the chickpeas in a pot with cumin and chilli powder, pour in boiling water to submerge, bring to a boil on high, then simmer on medium 10 to 20 minutes until starting to look soft. Keep the liquid.

Crush the chickpeas in a bowl with a potato masher until nearly all are broken into several pieces, without fully mashing them.

Add the tahini paste, minced garlic and lemon juice.

Add salt and cumin, mix, then add the chickpea liquid and keep mixing to a saucy texture.

Plate in a serving bowl and garnish with finely chopped parsley.