If using dried chickpeas, soak them overnight. And add the soaked chickpeas to a pot. Top them with water until fully submerged, and simmer them until soft. Once you can easily mash them by pressing them with a fork, they are ready.

If using canned chickpeas, add them together with the liquid from the can to your pot. Add additional water until the chickpeas are submerged. Simmer the chickpeas for about half an hour until you can easily mash them with a fork. The liquid should have reduced.

Once the chickpeas are ready, add the lemon juice, ⅓ of the olive oil, tahini and some salt. Be careful: When you use canned chickpeas, the aquafaba is sometimes salty. Check the taste of the reduced liquid before adding additional salt to your chickpeas.

Break up the chickpeas with a fork or a masher. I like to break them up enough to bind the residual liquid so it turns into a creamy paste. But I like to leave most chickpeas whole.

Roughly chop the almonds and mince the garlic and the chilli finely. Heat the remaining olive oil to low-medium heat in the pan. Gently fry the almonds together with the chilli. Once they have developed some colour, add the garlic and spices.

Fry for another minute or two before topping the musabaha with this delicious mix. Be sure to add the delicious, spice-infused hot olive oil as well.

Finally, I like to chop some fresh parsley leaves and add them as a topping. Enjoy warm.