In a pan, gently cook the garlic in the olive oil until softened but not browned.

Add the beans and a splash of water. Warm through for 5–7 minutes.

With a fork or potato masher, lightly mash the beans – leave some texture.

Stir in the tahini, lemon juice, and cumin if using. Add a little warm water to loosen if needed.

Season generously with salt and pepper.

Serve warm or at room temperature, drizzled with olive oil and sprinkled with parsley.