You need:

• a food processor
• 6-12 cloves of garlic
• cilantro (as much or little as you want
• lemon juice (up to 8 oz)
• Olive oil
• 0.5 to 1 cup of tahini
• cumin
• salt or miso paste (found at asian food stores)
• a pressure cooker is very useful, otherwise, a good pot with tight lid
• 0.5 to 0.75 pounds of dried chickpeas

Soak the chickpeas for at least a day.  Pressure cook them in their soaked water on low heat.

Once pressurized, leave them in the cooker on the heat for 8 minutes. 

Then shut it off and leave them in the cooker until the pressure drops.

Blend the garlic and cilantro in the blender,  remove it after.

put in half of the drained, cooked chickpeas.  Then add the garlic and cilantro.

add the tahini, a little olive oil, some cumin and salt or miso paste

put the rest of the beans in.

add lemon juice until all of the air voids are filled with lemon juice.

Blend it up!