To make the chickpeas extra soft: If you are boiling chickpeas at home make sure you boil them extra soft and of you are using canned chickpead then discard the liquid from the can and transfer the chickpeas to a sauce pan. Wash the chickpeas and boil them for 5 minutes until creamy soft.

To peel the chickpeas (cooked or canned): cover cooked chickpeas in hot water and add 1/2 tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub between hands to remove the skins. Place peeled chickpeas in a bowl.

Using a mortar and pestle, crush the garlic cloves with the salt into a paste (or use fresh garlic paste and season with salt.)

Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.

While processor is running, add tahini paste, lemon juice and olive oil. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.

Spread in a serving bowl and add a generous drizzle of olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac and parsley on top. Enjoy with warm pita bread.

TAHINI PASTE RECIPE: To make the tahini paste simple dry roast some sesame seed until aromatic. Allow to cool. Grind the seeds into a powder and slowly add olive oil (while still blending) until the desired consistency is reached.