First rinse the soaked chickpeas and cook it in a slightly salted water(water should cover the chickpeas). Cook for about 45 minutes to 1 hour.

Drain the chickpeas in a bowl to keep its water to be used later. Set aside.

Put Tahini, lemon juice, olive oil, garlic, cumin, salt in a bowl of a food processor. Process until everything is well combined and creamy.

Add half the chickpeas and process for about 30 seconds. Stop to scrape down the bottom and sides of the bowl, then add the rest of the chickpeas.

Process again for about 30 seconds and stop to scrape down the chickpea mixture.

Add 1 tablespoon at the time of the chickpea water previously preserved(I have added 6 tbsp in this recipe).

Process until obtain a nice smooth consistency.

Taste and add salt if needed.

Serve with a drizzle of olive oil and sprinkle with paprika. That goes well with warm pita bread.

Store in airtight container in the refrigerator.