Add the chickpeas and aquafaba to a small saucepan. Heat over medium for 3-5 minutes until warmed through and tender.

Remove from heat and use a fork or potato masher to lightly mash about half of the chickpeas, leaving the rest whole for texture.

In a small bowl, whisk together the tahini, lemon juice, garlic, cumin, salt, and 2 tablespoons olive oil until smooth and creamy.

Pour the tahini mixture over the warm chickpeas and gently stir to combine.

Spoon into a shallow serving bowl, drizzle with remaining olive oil, sprinkle with Aleppo pepper and chopped parsley. Serve warm with pita bread.