Topik

Boil the chickpeas in hot water until soft. Drain them, peel off the skins, and mash them into a purée with olive oil and salt.

Cut the dried onion into julienne strips. Briefly boil them in hot water, then drain and squeeze out any excess liquid.

In a small bowl, mix the boiled onions with tahini, currants, cinnamon, sugar, roasted pine nuts, cumin, black pepper, and red pepper powder.

Take small pieces of the chickpea mixture (about the size of a walnut). Flatten each piece, place a spoonful of the tahini mixture in the center, and seal it by shaping it into a ball.

Arrange the prepared topik on a serving plate. Drizzle with olive oil and sprinkle with red pepper powder before serving.