Bring a pot of salted water to a boil. Blanch the caulilini for about 2-3 minutes until tender but still crisp. Remove and immediately place in an ice bath to stop the cooking process. Drain and set aside.

Prepare the Chickpeas

Rinse and drain the canned chickpeas. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chickpeas, garlic, seven spice blend, salt, and pepper. Fry until the chickpeas are crispy and golden, about 5-7 minutes. Remove from heat and set aside.

Make the Hummus

In a blender, combine the blanched caulilini, tahini, lemon juice, and a pinch of salt. Blend until smooth, adding water as necessary to achieve desired consistency.

Fry Curry Leaves

In the same skillet, add the remaining tablespoon of olive oil and heat. Add the curry leaves and fry until they are crispy, about 30 seconds. Remove and drain on paper towels.

Assemble the Dish

Spread the caulilini hummus on a serving plate. Top with crispy chickpeas, chopped dried apricots, and fried curry leaves. Serve warm or at room temperature.