Soak the chickpeas in cold water, sprinkle a teaspoon of bicarbonate (baking soda), and let it rest overnight.
Boil the chickpeas until they are tender and can be easily smashed between your fingers.
Keep the soaking liquid aside (will be needed later to give it the right texture) and reserve aside two dozens of entire chickpeas.
Put the remaining chickpeas in a mixer along with the tahini, olive oil, crushed garlic, lemon juice, and salt.
Process until there are no more entire chickpeas, but don’t over-process it (or worse, use an immersion blender).
The paste should remain slightly grainy/sandy (if too smooth, it will be gross and feel like baby food) and use the cooking water to ensure the mix isn’t too dry. Make it more liquid than you'd like it, because it'll become harder as it cools down and might not be creamy enough.