Photo by Tamara West
- In a mortar and pestle, crush garlic and sea salt to form a smooth paste.
- Add tahini and cumin powder and grind together well.
- Thoroughly rinse and drain the chickpeas, add to the mortar and crush to a chunky paste.
- Place this in a bowl and stir together well with the lemon zest and oil.
- Add the lemon juice to taste and freshly ground black pepper.
- Serve garnished with freshly chopped parsley and a drizzle of olive oil.