In a mortar and pestle (or alternatively you could use a spice grinder), crush and grind the seeds until they resemble a powder. Set aside. Note: If you don't have either then you can surely use these spices in their ground form; I'd add about 1/4 teaspoon each. Just a lil'.

Shuck the English peas by pinching off their tops, pulling the "string," which will split the seam. Run your finger down the seam to open the pods. Remove the peas and add them to a bowl, while reserving the jackets for later use. Repeat this process until you've worked your way through all the peas. Add the jackets to a juicer and turn the machine on; set the juice aside (you should end up with about 1/3 of a cup). Note: This is totally optional. If you don't have a juicer, don't sweat it; it's more for color and a teeny bit of flavor. Set the juice aside.

To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered. To the jar of a blender, add the crushed cumin and coriander, blistered peas, garbanzo beans, lemon juice, tahini, garlic clove and a few pinches of salt. Pulse until chunky. With the machine running, pour in the reserved pea juice or a splash or two of warm water, adding a bit more if needed. Pulse until the hummus is smooth-ish. Give it a taste test and add a bit more salt, if you like.

Transfer to a serving bowl and top with a drizzle of good quality olive oil, the minced Italian parsley and pinch of salt.