For the hummus

• 300g drained chickpeas

• 10g fresh ginger

• 1 tbs extra virgin olive oil

• 1 tbs tahini

• 1 piece of garlic

• juice from 2 lemons (roughly 3 tbs lemon juice)

• 2 tbs ice cold water

• sea salt flakes to taste

Put everything in a food processor and blend

Topping

• 90ml extra virgin olive oil

• 3 red chilis, in thin slices

• 3 pieces of garlic, in thin slices

• 15g fresh ginger, in thin slices, like match sticks

• 2 whole cinnamon sticks

Fry up everything until the garlic turns crispy. (Around 5 minutes)

Then add 15g of fresh parsley and fry up for another minute.

Spread the hummus on the dish with a spoon and make a crater in the middle.

Separate the fried veggies from the oil and spread the fried chili, ginger, garlic, and parsley over the hummus. Then pour the oil into the middle and decorate with the cinnamon sticks.