3 cups cooked chickpeas (if you have only can, use two 15 oz chickpeas)
½ cup fresh lemon juice
1 cup tahini sauce
3 cloves of garlic minced
2 teaspoons salt
4 cubes ice
Olive oil and sumac for garnish
Combine the chickpeas with room-temperature water and add one tablespoon of baking soda. Allow the chickpeas to soak for at least 10 hours or overnight.