Soak the chickpeas from the night before in soda water, just so they boil quicker and we don’t feel that we shallowed rocks the next day.
Wash off better than your sins and boil for ten minutes. Skim off the foam as it appears, strain and rinse your pot.
Add in the chickpeas and saute with the same ferocity (no discriminations please).
Pour warm water in the pot just so the chickpeas are covered and your breaddunking needs shall be dully satisfied. Cover and lower the heat to a simmer (otherwise you will be looking into a mighty mush – with no need for blender). 40 minutes will see the chickpeas nice and soft.
Season with salt and pepper towards the end of cooking time.
Once the chickpeas have boiled, add in the rest of the olive oil, the tathini and the lemon juice. Stir well.