Hummus

Rinse the chickpeas thoroughly and soak overnight in plenty of water. Rub the chickpeas with your fingers to peel the skins from them. Skim the peels from the water with a skimmer. Pass the chickpeas through a fine strainer, reserving the soaking liquid. 

Peel and finely dice the garlic and onion. Heat the oil in a deep pot. Sauté the onion briefly. Add the garlic and chickpeas, sauté briefly, then cover with the soaking liquid. Bring the mixture to a boil, reduce the heat to low, and simmer softly for 1 hour. Drain the liquid from the chickpeas and set aside. 

Puree the chickpeas finely, then mix in the tahini and the lemon juice. Season to taste with salt. If the mixture is too thick, add a little of the cooking liquid. If you'd like, you can accentuate the hummus by adding chili or finely chopped herbs (such as parsley).