Fresh Green Chickpea Hummus

Ingredients:

 1 1/2 pounds chickpeas in pods
 Juice of 2 lemons
 2 garlic cloves
 Dash cayenne
 1 tablespoon cumin seeds, toasted (see NOTE)
 1/2 bunch cilantro (discard the larger, tougher stems)
 3 tablespoons tahini, stirred
 1/4 cup extra-virgin olive oil
 Salt to taste
 1 teaspoon toasted sesame seeds, lightly crushed
 Additional olive oil, sunflower seeds, sweet paprika and pita bread, to serve.

Preparation:

 Shell the chickpeas and discard the pods. You'll have about 3 cups chickpeas.
 Place them in a steamer over boiling water and cook for about 20 minutes until tender but not mushy.
 Cool for 5 minutes. Place the chickpeas in a food processor with 1/4 cup water, the lemon juice, garlic,   cayenne, cumin seeds, cilantro, tahini and olive oil. Blend until smooth.
 Adjust the seasoning to your preference with salt, garlic and cayenne. Stir in the sesame seeds.
 To serve, drizzle the hummus with olive oil and sprinkle with sunflower seeds and paprika. Accompany   with pita.
 NOTE: To toast the cumin seeds, place in a dry skillet over medium-low heat and cook for 1 or 2 minutes   until fragrant.