1 pound dry chickpeas, soaked overnight and drained (or use three 16-ounce cans chickpeas, which is equal to 4 cups, and omit the water and baking soda below)
3 quarts water
1 teaspoon baking soda
1/2 teaspoon Atlantic sea salt
1/2 teaspoon ground black pepper
1/3 cup tahini
The juice from 1/2 large lemon (about 2 tablespoons of juice)
2 cloves garlic
1/4 teaspoon cumin
Prepare dried chickpeas: In a large pot, combine chickpeas, water, and baking soda, and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for about 2 hours, until chickpeas are soft. Drain chickpeas (keep 1/2 cup of the cooking water), season with salt and pepper, and set aside to cool.
(If using canned, no need for the water and baking soda)
Transfer cooked or canned chickpeas, tahini, garlic, lemon juice, cumin and 1/2 cup of the cooking water to a food processor and puree. Adjust flavors with salt and pepper, and serve with olive oil.