You will need:

4 cips of dried chickpeas
10 cups of water
1/2 cup of sesame seeds
1/4 cup of lemon juice
1/3 cup of garlic powder
Extra virgin olive oil

Place the dried chickpeas in a large pan with twice as much water to cover. Let sit overnight in the refrigerator. Drain off the soaking water. Put 10 cups of water and bring to boil, cover and reduce heat and simmer for 45-60 minutes until the chickpeas are tender. Drain off any excess liquid then cool the chickpeas.

In a large food processor, combine the sesame seeds, lemon juice, garlic and a little bit of oil. Mix until all the sesame seeds are ground up and a smooth paste is formed. Add the cooked and cooled chickpeas to the sesame mix. Blend until the chickpeas are broken down and a thick paste is formed. If the mixture gets too thick, gradually add a little bit of water or oil. Leave to chill. Decorate with olive, carrot and cucumber slices. Serve with bread or crackers.