Soak the chickpeas in water for at least 12 hours and up to 24 hours.
Drain the chickpeas and cook on low heat until they get really soft. Combine the chickpeas, tahini, lemon juice, pepper and garlic. Put it in a food processor and process until the hummus is creamy. Top with the olive oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of David Johnson at Cafe Mogador