Boil the chickpeas in plenty of water with the garlic and a bay leaf and bicarbonate of soda if using, for around 30-40 mins or until very soft.

Blend the chickpeas with a clove of garlic and 100ml of the chickpea water from the tin (aquafaba).

Add the tahini and blend before adding 4 ice cubes. Blend again, then add the lemon juice, cumin and salt. Adjust the seasoning and consistency to your taste.

For the harissa tomatoes, add 2 tbsp of olive oil to a pan on medium high heat. Add half of the tomatoes and stir often while they cook for about 5-8 mins. They should have broken down and turned into a sauce. Then add the rest of the tomatoes and the harissa and cook for a few more minutes until they have just burst open.

Toast your pine nuts in a dry pan for a couple of minutes, shaking often to make sure they don’t burn. Roughly chop some parsley.

Drizzle your pita with some oil and herbs and toast in a pan or in the oven.

To serve, layer the hummus with the tomatoes and top with pine nuts, parsley and a good drizzle of olive oil. Enjoy!