1. Soak the dry chick peas overnight (18-24 hours).
2. Change the water, and bring the chickpeas to a boil. Skim the foam that forms on top.
3. Reduce heat and simmer for a few hours, until the peas are tender.
4. 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.
5. Add water as needed to adjust consistency.

serve warm