1. Cut off the tops of the lemons and reserve. Scoop out the pulp with a grapefruit spoon or knife until the shells are empty. Squeeze the pulp through a strainer and save the juice; discard the membranes and seeds. Trim a thin slice off the bottom of the lemons so they stand upright. Cover and chill until needed.

2. Fit a food processor with the metal blade. Turn on the motor, drop the ginger and chilies through the feed tube, and mince. Add the cheese and process until smooth. Drop in the chickpeas, sesame seeds, sour cream or creme fraiche, salt, oil or ghee, asafetida, and pepper. Process until smooth, adding up to 2 tablespoons of the reserved lemon juice for flavor and to obtain a uniform, spoonable consistency. Add the cumin seeds and pulse 2 or 3 times to crush them.

3. Fill the lemon cups, using a pastry bag fitted with a large star nozzle, or simply spoon in the pate, slightly piling it up over the edge of the cup. Sprinkle with the fresh herbs and top with the reserved caps. Place some Bibb lettuce on each plate and add the vegetable garnishes. Chill until you are ready to serve.