Drain the chickpeas and place them in a saucepan.

Cover the chickpeas with water and bring to a boil over high heat.

Boil the chickpeas for 10 minutes over high heat.

Reduce the heat and let the chickpeas cook over low heat for another 2 hours.

Once cooked, drain the chickpeas and reserve 30 cl of cooking water.

Put the cooked chickpeas and the other ingredients (tahini, garlic, lemon juice, salt, and pepper) in a blender or food processor.

Gradually add the chickpea cooking water until you get a creamy consistency.

Serve the hummus garnished with a spoonful of extra-virgin olive oil mixed with chopped parsley.