Reserve one tablespoon of chickpeas for decoration, then place the remaining chickpeas, sesame seeds, lemon juice, garlic, cumin and salt in the bowl of a food processor with the blade attachment fitted and process to a rough paste.

Use a spatula to scrape down the sides of the bowl, then add 50ml of the reserved chickpea liquid and process 2-3 minutes until smooth, scraping down the sides if necessary. You can add up to 50 ml more chickpea liquid if necessary until the desired consistency is reached.

Taste the hummus and adjust the salt and lemon juice to taste, then spread over a small plate with the back of a spoon, creating a few small dips to hold the olive oil.

Spoon over the remaining chickpeas, then carefully drizzle over the olive oil to create some small lakes of oil on the hummus. Sprinkle over the black sesame seeds, pul biber and sumac (if using) and serve with chopped vegetables, Crunchy Toasted Flatbreads (see bonus recipe) olives and other nibbles.