Drain the soaked chickpeas and place them in a pot over high heat. Add water and cook for 30 to 50 minutes until tender.

Remove the cooked chickpeas from the heat, drain them, and set aside the cooking water. Place the chickpeas in a blender or food processor.

Blend the chickpeas until you get a smooth, soft paste.

In a bowl, combine the tahini with 1 tablespoon of the reserved cooking water. Add the minced garlic, lemon juice, and 1 teaspoon salt. Mix well until you have a smooth, white sauce.

Add the chickpea paste to the bowl and mix thoroughly.

Add more lemon juice and salt to taste, if desired.

Transfer the hummus to a serving dish. Garnish with mint leaves, ground cumin, or a few whole cooked chickpeas.