Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. Next morning rinse and drain the chickpeas well. Transfer them to a cooking pot and one inch over the chickpeas with water. Cook covered on low heat for about 1 hour. Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water. Now peel them.
Process all the ingredients in a food processor. Stores in frig for up to a week. Garnish with olive oil, pine nuts, paprika and mint.