Take 1 lemon and squeeze the juice. Cut other lemon into wedges and set aside.
Dissolve the vegetable broth in 3 tablespoons of warm water.
Puree half of the chickpeas, garlic, lemon juice, oil, vegetable stock, tahini and cumin with a hand blender until smooth. Season with salt and pepper.
Cut peppers into fine strips.
Halve cherry tomatoes.
Cut the cucumber into thin slices.
Drain the olives.
Roast sesame seeds in a non-stick pan for 3 minutes.
Wash parsley and pluck leaves from the stems.
Place the bell pepper, cherry tomatoes, cucumber, olives and half of the chickpeas in bowls.
Garnish with a dollop of hummus, roasted sesame seeds, lemon wedges and parsley.