Soak the dry chickpeas in a large bowl with plenty of water for at least 8 hours or overnight.Drain and place them in medium sized heavy cooking pot.Cover with water by about 2 inches.Bring to a boil then reduce heat & simmer for 1 1/2 - 2 hrs with the lid slightly ajar (allowing some steam to escape) until well-cooked & tender, break apart easily, end up with 3 cups of cooked chickpeas.even if using canned chickpeas, give them a quick 20' simmer in plenty of water to help soften them some more.

How to peel the chickpeas: cover the cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpea cool completely before using.

Puree the chickpeas in a food processor: Dry them well then add them to the bowl of a food processor that's fitted with a blade. Run the processor until the chickpeas turn into a smooth powder-like paste.

While the food processor is running, add 2 ice cubes(help in whipping the hummus into a creamier texture), Tahini sauce, garlic, salt, black pepper, 3 leaves basils, Greek yoghurt and lemon juice. Blend for 4' or so.Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.

Transfer to a serving bowl and add 2vtbs extra virgin olive oil and a few sprinkles with Sumac on top or Parsley. To thicken the hummus is 1-2 tbs Greek Yoghurt right in the food processor and blend. Eat hummus with Pita bread, along side Baba Ganoush, Tabouli. Or as a side like lift a Kabobs, Lamb chops, Greek Souvlaki or for breakfast toasts!