In a small pot, heat the can of chickpeas in it's water for around 5 minutes

In a bowl, crush the garlic clove, add the lemon, tahini, kamouneh spices and salt

Add half the extra virgin olive oil and the chickpeas with a little (approx 2 tbsp) of the water

With a fork, gently press down on half of the chickpeas, take away any loose skins

Stir to combine and taste to make any necessary salt/lemon adjustments

Transfer to a shallow bowl, drizzling over the remaining olive oil

Serve with flatbreads and fresh vegetables and herbs