Drain the soaked chickpeas , then cook in a pan of simmering water until soft . Drain and let cool, then remove the skins.
Mash the chickpeas with the crushed garlic, cumin and ½ a teaspoon of salt either with a fork or in a food processor. In a separate bowl, whisk the tahini, sesame oil and lemon juice. Then add to the chickpea mash gradually, making sure all is smooth and well combined. If you prefer a more liquid consistency, add a small amount of water to loosen the hummus.
Divide among serving plates, sprinkle with sumac, dried chilli flakes and parsley, then drizzle with olive and serve.
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