To boil chickpeas on stove top – boil some water on high heat and add chickpeas and peas and let it come to boil on medium heat for 1 min or until they soften up a little bit when you try to squeeze them between fingers.

Take boiled chickpeas, garlic cloves, tahini, and salt, pulse it in a food processor until it resembles a smooth mix. Add about 3-4 tbsp. of liquid from the chickpeas reserved while boiling. Add cilantro too followed by lemon and olive oil, pulse once to combine.

Remove it in a bowl or platter. Make a little swoosh. Pour some olive oil, place your favorite toppings in the middle or on one side. Sprinkle sumac and chopped herbs.

Purple Potato chips – Remove skin of potatoes, slice using a mandolin, and deep fry them until crispy in hot oil. Remove them on an absorbent paper towel. Add salt and black pepper as soon as you remove them from the oil.