Cook the chickpeas. Drain the soaked chickpeas, add the water and pressure cook for 5 whistles. Cool and drain, saving the cooking water.

Start blending. Add the chickpeas to a food processor, keeping 2 tablespoons aside. Add the tahini, garlic and an ice cube and blitz.

Add the oil. Add half the olive oil, mix, then add the rest with another ice cube.

Season. Add the jeera, salt and lemon juice and blend until smooth. Add a few more chickpeas if it is not creamy enough.

Serve. Transfer to a bowl, garnish with olives and a drizzle of olive oil. Serve with pita bread.