Empty the chickpeas and the water into a pot and put over low heat until warm. Drain the chickpeas and put them in a serving bowl. Keep half a cup of the water for the dressing.

To prepare the dressing: combine the lemon juice and olive oil with the reserved water. Add the crushed garlic, salt and ½ teaspoon of cumin.

Mash three tablespoons of chickpeas and add them to the dressing and mix well.

Pour the dressing over the chickpeas and stir.

Sprinkle the rest of the cumin on the balila and garnish with chopped parsley.

Serve warm with pita bread.