• QUICK-SOAK METHOD. I always use dried chickpeas, and I usually soak them over night, but if I forget, I simply use the quick-soak method. In a small saucepan, cover the dried chickpeas with cold water. Bring to a boil, cover, and turn off the heat and let sit for an hour. After an hour make sure the beans are still covered with water (add more water if you need to), bring to a boil again, then reduce the heat to a simmer and cook until the beans are soft (about 50-60 minutes).
• CHOP. Finely chop the scallions and add to a food processor. Then add the parsley and garlic and mix well until it resembles a pesto consistency.
• COMBINE. Add chickpeas, tahini, lemon juice, cumin, and salt and process until the chickpeas start to break up. With the processor on, start drizzling in olive oil. You’re going to keep drizzling until the mixture is smooth, stopping occasionally to scrape down the sides. You can also reserve some of the cooking liquid from the chickpeas, if you want to cut down on oil.
• ADJUST SEASONINGS. Add more lemon or salt, as needed. 
• GARNISH. Drizzle with olive oil and sprinkle with pine nuts and red pepper (optional).

SERVE & ENJOY!