Start by placing the drained chickpeas, black garlic, tahini, olive oil, lemon juice, ground cumin, and salt into your food processor. Blend until the consistency is perfectly smooth, about 1-2 minutes.

In a separate mixing bowl, whisk together the all-purpose flour, activated charcoal powder, and salt. This will create a flavorful base for your dough.

Gradually incorporate the chickpea mixture into the dry ingredients. Stir gently until fully combined, ensuring no dry patches remain.

Slowly pour in the water, a little at a time, while mixing. You’re looking for a smooth, dough-like consistency, so add more water if necessary, one tablespoon at a time.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it feels smooth and elastic. It should be pliable but not sticky.