Soak chickpeas overnight and cook them with baking soda next day for at least an hour or two. If you don’t have much time, just cook them straight ahead. Use fresh water and baking soda.
While chickpeas are cooking, chop garlic and squeeze the lemon. Put chopped garlic and fresh lemon juice in a blender. Blend it for a minute or so. Leave it to rest for 5 minutes.
Add tahini, salt, cumin and water. Blend it for a few minutes and pour it in a container so you can wash the blender.
After you cook the chickpeas, pour them through a strainer and save 1 cup of chickpeas broth for later. Put chickpeas in fresh cold water. In that way, the skins of the chickpeas will appear on top so you could easily remove them.
Transfer peeled chickpeas into a blender and add the broth. Blend everything nicely and add more broth if it is necessary. The mixture has to be smooth and thick.
Add the tahini mixture you have already prepared. Blend everything at least five minutes. If your hummus is not creamy enough, blend it a few extra minutes.