Fill a pot with water about 1 inch deep, fill with 1 tsp salt, and bring to a boil.
Once the pot comes to a boil, add 1 diced roma tomato and 1 diced red bell pepper. Cover the pot.
After the water begins to reduce and turns red, after about 10 minutes or when fragrant, add 1 diced white onion, 3 cloves or chopped garlic, and 1 tsp of white sugar. Stir well, then cover again.
Once vegetables are soft, about 5 minutes, uncover. Add 1 chopped jalapeño, 1/4 cup roughly copped cilantro, and 1 15.5 oz can of chickpeas, rinsed and drained. Stir well and cover.
After 5 minutes, remove cover and add seasonings: 1 tsp sumac, 1/2 tsp za'atar, 1/2 tsp paprika, 1/2 tsp chili powder, 1/2 tsp black pepper, and 1 tsp of lemon juice. Stir well.
Take a potato masher, or a fork, and gently mash until about 3/4 of the chickpeas are crushed, until mixture begins to stick together.
Serve atop toasted bread with desired toppings, and enjoy.
