Pour the chickpeas (juice and all) into a blender and squeeze in the lemon juice. Peel and add the garlic, along with the cumin, a good pinch of sea salt, the tahini and a good lug of extra virgin olive oil. Blitz until creamy, then season to perfection, loosening with a little extra oil, if needed. Delicious topped with my Amba sauce and served as part of a Middle Eastern feast!