Middle Eastern Chickpea Musabaha | Creamy Warm Salad

Drain the chickpeas, reserving 1 decilitre of the liquid (aquafaba). Pour the chickpeas into a small saucepan together with the reserved liquid and 1 decilitre of water. Add half of the ground cumin and a pinch of salt, bring to a boil over medium heat, and simmer gently for 8-10 minutes until the chickpeas are nicely heated through and tender.

Toast the pine nuts in a dry pan over low heat for 2-3 minutes until golden, taking care not to burn them, then set aside to cool. Finely dice the cherry tomatoes and finely chop the fresh parsley.

In a bowl, mix together the tahini, freshly squeezed lemon juice, crushed garlic, remaining ground cumin, and one teaspoon of salt. Gradually add 3-4 tablespoons of warm cooking liquid from the chickpeas, whisking until you get a light, smooth, and creamy sauce.