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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.