Put the first four ingredients for the hummus in the small bowl of a food processor with the lemon peel, two tablespoons of lemon juice, half a teaspoon of flaked salt and a tablespoon of water. Blitz for about two minutes, until you have a smooth paste (you may need to scrape down the sides of the bowl a couple of times).

For the fried aromatics, heat the oil in a medium pan on a medium heat, then gently fry the chilli, garlic, ginger and cinnamon for five minutes, stirring every once in a while, until the garlic is just starting to brown. Add the thyme and fry for a minute or two more, until the garlic is a light golden brown and the chilli aromatic. Transfer the solids to a plate with a slotted spoon (reserve the oil) and sprinkle generously with flaked salt.

Spoon the hummus on to a large plate, creating a large well in the centre with the back of a spoon. Spoon the oil into the well and drizzle over the remaining tablespoon of lemon juice. Top with the fried aromatics and fresh coriander, and serve.