Wash the chickpeas from dust or sand. Try to remove as many damaged peas as possible.

Place the washed peas in a vessel and cover with water ,high above the top peas.

Add baking soda.

Soak for 24-48 hours. The longer the soaking- the smoothier the texture will be. For a first try, 24 hours will do fine.

Remove the water and place the peas in a big pot.

Add the garlic (whole peeled cloves).

Cover with a lot of water, about twice the height of the chickpeas.

Boil for at least 90 minutes.

Stir once in while.

When the peas are extremly soft- enough to be very easily crashed between two fingers, turn off the heat.

Run the peas through the food processor until most had been crushed.

Add about half a cup of the boiling's water. Keep the food processor on for few more minutes.

Add the Tahini and the lemon juice. Keep the food processor on.

Add a the salt, the cumin, and some more of the boiling's water, lemon juice and/or Tahini if you'd like, little bit at a time, while the food processor is still on. make sure you're not going too salty or too thin.

The final texture should be very easy to spread, but not too thin.

Serve as fresh as possible in deep plates.

Pour the olive oil on top. Add the Persley and little Cumin or sweet paprika for decorating. Slice the eggs and place inside the plates.