This recipe is from my friend and coworker Barak. It's wonderful!
1 lbChick Peas (dried)
3 clvGarlic (crushed)
1⁄4 cExtra-Virgin Olive Oil
1 pnGround Cumin
Soak the dry chick peas overnight (18-24 hours).
Change the water, and bring the chickpeas to a boil. Skim the foam that forms on top.
Reduce heat and simmer for a few hours, until the peas are tender.
In a food processor mix the drained chickpeas ( keep some of the water to adjust consistency), juice from the lemons, Tahini paste, crushed garlic cloves, olive oil, salt to taste and a tiny bit of ground cumin.