Place the amount of dried chickpeas you wish to cook in a large bowl with cold or tap water, covered completely - the water surface should be at least twice the height of the chickpeas as they will expand.
Let them sit for 12 hours, replacing the water at least once.
Drain the chickpeas and place them in a pot with cold water.
Bring the water to a boil and lower the heat to a simmer.
Let the chickpeas cook for 3 hours. If white foam surfaces on the water, take it out with a spoon occasionally.
You can now use the chickpeas for hummus, freeze them for later use or eat them as is (they are delicious with black pepper).
The Hummus Paste
If using frozen chickpeas - place them in a bowl with boiling water to thaw. Replace the water with fresh boiling water if they cool. The beans should be hot enough so the paste made is warm.
Ground the chickpeas in a food processor or blender to the finest powder possible.
Add the other ingredients and mix.
If the paste is too thick add more water, a tbsp at a time.
You can serve the hummus in a bowl with chickpeas, onion, olive oil, and spices (cumin and paprika).