1. Cook the minced garlic in olive oil until it starts to brown
2. Add 2 whole cans of chickpeas into the pan.. Add ground cumin and allow to simmer.
3. Reduce the chickpea liquid by about half.
4. Meanwhile add tahini and lemon juice to a bowl and mix thoroughly; add yoghurt to the mixture and a pinch of salt. Stir it in.
5. Strain the chickpeas over the tahini mixture, mix together the chickpea liquid and tahini mixture.
6. Add chickpeas to the bowl, and mash them or use an immersion blender.
7. Serve with whatever toppings you like
Toppings:
1.Chimichurri sauce
1 shallot - chopped
1 clove garlic - chopped
Juice of 1/2 lemon
Herbs _ dill, flat leaf parsley, mint - chopped
Add to above mixture and stir.