Wash the Hummus well. take out damaged chickpeas. soak overnight with plenty of water, change water when possible. Soaking is important for several reasons- 1.the peas would soften faster 2. it starts the sprouting process (healthier) 3. it helps removing indigestible complex sugars - minimize gas.
Some people use Baking soda when cooking the chickpeas, for a faster cooking but it adds a flavor to the Hummus. if you soaked your chickpeas overnight or longer you don't need it.
in a big pot cover the chickpeas with water and add a few cm of water. you can add onion, garlic or cumin. bring to a boil and keep cooking for 1-1.5 hours. make sure that the peas are very soft.
During the cooking - remove the shells and foam that forms above the water.
when the peas are very soft and squeezable - put aside for a cool-down. DON'T DRAIN THE WATER, you will use them later. keep 2-3 spoons of chickpeas aside for the serving.
use your best blender/hand-blender/food-processor to mash the chickpeas into the smoothest paste possible. Add the Tahini first and gradually add lemon, salt, garlic (if you haven't cooked with it), cumin (optional - recommended).Add the Chickpeas water when needed but gradually.
if you still feel grains - keep blending, it will eventually be smoother.
Serve with some olive oil, Paprika, parsley and some whole chickpeas. eat with Pita bread.