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Soak dried chickpeas in salted water overnight
Drain and rinse the chickpeas a few times
Add chickpeas to a pressure cooker, cover with plenty of water, and cook for 30 minutes (or 2 hours on the stove)
Drain the chickpeas and reserve the chickpea water
Add the cooked chickpeas to a blender with just enough chickpea water to achieve a smooth consistency
Cover and let the mixture cool in the fridge overnight
Freeze some of the leftover chickpea water overnight
On day three, add the chilled chickpea mixture to a blender with some of the frozen chickpea water
Add tahini and lemon juice to the blender
Finish with salt and oil to achieve a glossy finish
Taste and adjust seasoning to preference, adding more salt or tahini as needed
Serve with homemade pita