Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.
After draining the chickpeas, place them in a pot and cover them with new water, it is better to cover them with plenty of water to cook, so let's say 2-3 inches above the chickpeas this time. Add the salt and vegetables to the water. These vegetables will help us to add more flavour to the chickpeas.
Bring them to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chickpeas for approximately 1 hour to 90 minutes. They should soften so they can easily be crushed with your fingers.
Drain the chickpeas, but keep 1 cup of the hot water aside. We will use the warm chickpeas and water which will help to achieve a silky-smooth texture.
Using a food processor, pulse the garlic cloves, sea salt and olive oil until the garlic is crushed and turned to a paste. When you achieve this add the warm chickpeas, lemon juice and tahini; keep processing until you achieve a smooth texture and whilst the processor is still on keep adding the warm cooking liquid. This will make the hummus much runnier but bear in mind once it is cooled down it will set firmer. It is always important to give it a taste and add more salt, olive oil and lemon according to taste.
We serve our hummus with pickled naga oil, you can use any spicy paste you like, for example chipotle diluted with some good olive oil and a dash of vinegar of your choice.