Middle Eastern Smashed Chickpea Salad | With dill and feta

Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown, then set aside to cool.

Rinse and thoroughly drain the canned chickpeas. Transfer them to a large mixing bowl and coarsely mash with a fork or potato masher - leave some whole for a rustic texture.

In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, extra virgin olive oil, ground cumin, salt, and ground black pepper. If too thick, add 1-2 tablespoons of cold water until you get a silky, creamy dressing.