Method
Place a small saucepan over a medium-high heat and add the cumin seeds. Cook them for a few minutes, shaking the pan often, until they smell toasted and fragrant (it doesn’t take long), then tip the seeds on to a plate to cool and set aside. Next, put the drained beans, crushed garlic, lemon zest and juice and the olive oil into the bowl of a food processor and blend until smooth. Add the salt, pepper and water and blend again to combine. Check you’re happy with the seasoning and the consistency – add more salt and pepper if needed, and if the dip is too thick, add more water until you have a consistency you like. Spoon the dip into a serving bowl and drizzle lightly with more olive oil, then scatter the toasted cumin seeds over the top and take to the table.