Instructions

1. Dry-roast the cumin seeds in a frying pan (i.e. without oil).
2. Roughly chop the tomatoes.
3. Drain the chickpeas then, using a food processor, blend everything into a textured paste.
4. Season to taste.
5. Let it rest in the refrigerator for about half an hour before serving.
6. Garnish with chopped parsley and tomatoes.
7. Serve it as a dip with pita, crackers or crudités.