Soak the raw chickpea in water overnight.Transfer them to the pan and add about 3 cups of water.
Pressure cook them for 4 whistles. Check whether the chickpeas are soft. Cool them.
Drain the water completely.
Grind them along with garlic pods, olive oil and little water into a fine thick paste. Use its boiled water itself for grinding them.
Add the lemon juice and tahini. Add the salt and pepper.
Whisk it until its all well combined.
Drizzle few drops of olive oil and fold in the mint/parsley. Store it in fridge.
Serve cold with baquette/ toasted pitta bread / crisply toasted local bread.