Soak chickpeas overnight and boil with salt. (do not overcook)
If you do not have tahini, then make a paste of white sesame seeds with little water. We need 3 tbsp in total.
Add boiled chickpeas and all other ingredients to a mixer jar.
Make a fine paste adding very little water as needed.
Before removing from the jar, taste and adjust the salt and lemon juice.
Remove in a serving bowl and drizzle more olive oil, herbs and chili flakes as garnish. Refrigerate till it is chilled.
Serve cold with pita bread, cucumber & carrot sticks or as a dip with Kababs.