1. Soak the chickpeas for 10-12 hours in water. Then, cook them for 10-15 minutes in a pressure cooker (you can use a regular pot, just cook them longer). (If using canned chickpeas, skip to the next step).
2. Peel the chickpeas, meaning remove the skin they come with 🙃 (it's optional, but for me, it's key for the creamiest hummus ever).
3. Put the chickpeas, tahini, garlic, lemon, olive oil, and salt into a food processor and, with patience, start processing until it's super creamy!
