Keep the chickpeas in water for 24 hours before cooking.
Boil the chickpeas for around two hours with by (till they get soft), then remove the bay leaf and keep a glass of the liquid.
Blend the chickpeas with the liquid, the garlic, a little bit of salt, the olive oil, the tahini/sesame and some black pepper.
To get the flavor and texture you like, try different amounts of ingredients, depending on your taste.
Thanks to Jose for this recipe.

200 gram chickpeas
3 tablespoon olive oil
juice of a small lemon
2 bay leaves
1 clove of garlic
1 teaspoon tahini sauce or 1 tablespoon sesame oil or paprika mixed with olive oil
salt and black ground pepper, to taste