Pick over chickpeas and rinse. Place peas in a heavy-bottomed
medium-size pan. Add enough water to cover by 2 inches. Add a pinch of salt
and bring to a boil. Reduce heat and simmer until peas are very tender, 1
1/2 to 2 hours. While cooking, stir peas regularly and add water as needed.
When soft, drain and reserve cooking liquid. Refrigerate cooking liquid
and chickpeas until thoroughly cooled.
When cool, put chickpeas (not liquid) in a blender or food processor
along with the tahini and lemon juice and blend until smooth.
Add garlic, salt, cayenne and cumin and continue to blend. Add 2 to 3
tablespoons of the cooking liquid or as needed to obtain a soft and creamy
Place hummus in a shallow bowl and garnish with olive oil and sprinkle