1 1/4 cups chickpeas, soaked in water overnight
3-4 tablespoons tahini
juice of 2 lemons
3 garlic cloves, crushed
4 tablespoons extra virgin olive oil
Drain the chickpeas and put them in a pan with plenty of fresh water. Bring to a boil, remove the scum, and simmer for 1 1/2 hours until they are very soft. Drain, reserving the cooking water.
Blend the chickpeas to a puree in the food processor. Add the remaining ingredients, except the oil, and a bit of cooking water to blend it to a soft, creamy paste. Drizzle with the olive oil.