Step 1

Boil chickpeas. To a small pot set on medium-high heat, add the canned chickpeas with their water. Boil until the chickpeas soften, about 8-10 minutes.

Step 2

Dress. Using a slotted spoon, transfer the warmed chickpeas to a serving bowl. Add the lemon juice, minced garlic (if using), tahini, a big pinch of salt, fresh cracked pepper and a drizzle of olive oil. Stir to combine.

Step 3

Mash. Using the back of a fork, mash some of the chickpeas. Add a splash of the cooking water to help loosen up the chickpeas. The final product should be chunky with some whole chickpeas still present. Taste and adjust the seasoning.

Step 4

Prepare topping. In a small frying pan, add olive oil and pine nuts. Fry on low-medium heat until the pine nuts begin to brown lightly, about 1-2 minutes, then remove from heat. Add the Aleppo pepper flakes and swirl the pan to combine.

Step 5

Garnish. Quickly pour the warm oil and pine nut mixture over the chickpeas. Garnish with fresh parsley and enjoy.