This chickpea dip (similar to hummus) has a spicy kick. Want to avoid the heat? Simply omit the cayenne. Crudités is just a fancy word for raw vegetables served with a dip or other snacks. You can make all of this in advance and serve when you are ready. The chickpea dip is tasty when served relatively freshly made and never refrigerated. Why two types of salt? The kosher salt is for seasoning during cooking and the Maldon salt is both for crunchy texture and final seasoning.
Prepare the dip: Spread the cayenne, curry powder, paprika, oregano and coriander in a large saute pan with 2 tablespoons of the olive oil. Place over low heat and add the garlic. Season with kosher salt and cook for 1 to 2 minutes so the garlic mellows slightly. Stir in the chickpeas and cook for an additional 3 to 5 minutes over medium heat so the chickpeas become warm and more tender. Add a few grates of lemon zest and the juice from the lemon.
Puree: Transfer the chickpea mixture to the bowl of a food processor; add the tahini and process until the mixture is completely smooth, adding 2 tablespoons water if needed. Taste for seasoning. Transfer to a serving bowl, drizzle with the remaining tablespoon olive oil and sprinkle with the Maldon salt and the parsley leaves.
Serve: Arrange all of the crudités on a large platter with the bowl of hummus in the center.