Musabaha from Sumac by Anas Atassi

Ingredients

• 500 ml (2 cups) of water
• 800 g (28 oz) of tinned chickpeas
• 6 tablespoons of tahini
• 3 garlic cloves (pressed)
• ¼ tablespoon of bicarbonate of soda (baking soda)
• 2 tablespoons of Greek yoghurt
• 1 tablespoon of ground cumin
• 1 tablespoon of paprika
• Juice of 1 organic lemon
• Salt
• Extra-virgin olive oil
• 25 g (1 oz) of cashew nuts (toasted)
• 25 g (1 oz) of pine nuts (toasted)