Mince the garlic, squeeze the lemon, clean and chop the parsley and set all the ingredients ready.
In a pan add the olive oil( yes you need it all0 and gently warm it.
Add the cumin and minced garlic and let it sizzle up
Drain the chickpeas reserving 3-4 tbsp of the cooking liquid.
Add the chickpeas to the pan and mix gently with the garlic and cumin.
With the back of the ladle gently squish some of the chickpeas so they become a bit mushy. Dont make it all mushy.
Add a bit of the cooking liquid if too thick.
Remove from heat, add the lemon juice and flat leaf parsley and mix well.
Roast the pine nuts in a pan gently till aromatic
Top the chickpeas with the pinenuts to serve
Serve with pita slices or any scoopable chip.