Drain and rinse the soaked chickpeas. Put them in a large saucepan, cover with fresh water (about 5 cm above chickpeas). Bring to a boil, skim off any foam, then lower to a simmer. Cook for 60–90 minutes, until the chickpeas are very soft and creamy. Add salt only in the last 10–15 minutes of cooking. Keep a little of the cooking liquid for later (it’s flavourful and helps loosen the dish).

Ina bowl, whisk tahini, lemon juice, garlic, cumin, and a pinch of salt. It will thicken/seize — keep whisking while slowly adding ice-cold water until smooth and pourable.

While the chickpeas are still hot, transfer most of them into a bowl. Lightly crush them with the back of a spoon, keeping some whole. Stir in the tahini sauce and a splash of the chickpea cooking liquid (2–3 tbsp) until creamy. Drizzle with olive oil, taste, and adjust seasoning with more salt or lemon.

Spoon into a shallow dish. Top with a handful of whole chickpeas, parsley, extra olive oil, pomegranate molasses, and a sprinkle of paprika or chilli flakes. Serve warm with naan, pita, or fresh flatbread — plus pickles, tomatoes, cucumbers, and olives if you want to go traditional.