Preparation:

Cook the chickpeas (soaked overnight) in advance in water with some salt (for about 40 minutes). Grind the chickpeas in a meat grinder together with the garlic cloves. Leave a few spoons of chickpeas without grinding them on the side. Keep mixing the chickpeas in a manual mixer (you can also do it by hand) and at the same time add gradually (not all at once): water, lemon juice, raw tahini, and salt. Taste to decide whether more lemon or salt is necessary and whether the thickness is right. Whether you serve at once or put in the fridge – add generous amounts of olive oil.