Start by preparing your fresh ingredients: mince 2 cloves of garlic, seed and chop 1 medium tomato, and finely chop a packed cup of fresh parsley with a handful of fresh mint leaves.

In a food processor, combine 1 can of drained chickpeas, 1/4 cup of tahini, minced garlic, juice of 1 lemon, 2 tablespoons of olive oil, 1/2 teaspoon of ground cumin, 1/4 teaspoon of allspice, and a pinch of salt. Pulse until combined.

Blend the mixture starting on medium speed, gradually increasing to high. Add water 1 tablespoon at a time until the mixture is smooth and creamy, about 3-4 minutes.

Transfer the hummus to a bowl and gently fold in the chopped tomatoes, parsley, and mint.

Serve your Tabbouleh Hummus in a dish, drizzled with olive oil and garnished with parsley.