Soak the chickpeas in three times as much water for 12 hours. Prepare them according to the instructions on the package. Drain and let cool.
Puree the chickpeas in a food processor along with the Tahin, garlic, lemon juice, water, olive oil, cumin seeds, cayenne pepper, salt and pepper. The puree should be easily spreadable. Add some water if the consistency is too thick. Season further if necessary.
Divide the puree among three bowls: keep one portion original and add cilantro or avocado to the other (see variations below). Chill.
Variation 1:
Hummus with cilantro: mix half the hummus nature + the grated lime zest + juice of 1 lime + ½ pureed cilantro tsp + garnish with sprigs of cilantro.
Variation 2:
Hummus with avocado: mash with a fork 1 peeled and pitted avocado + mix with the juice of 1 lime + 1 tbsp hummus natural + 1 chopped garlic clove + 1 pinch of chili powder + salt + pepper + garnish with the grated zest of ½ lime.
Tip: Use canned chickpeas to save time.