Wash the dried chickpeas under running water, and soak them overnight (8-12 hours). Skip this step if using canned chickpeas.
Boil the chickpeas on high heat, for about 20 minutes, and let simmer for about 30 minutes more. Drain the chickpeas and reserve the water. If you want an extra smooth hummus, take off the skins, but this step can be skipped.
On a small saucepan, add olive oil on one side of the pan and add finely chopped scallions when the oil hasnt been heated yet. Stir scallions on medium-low heat; when scallions are slightly browned and fragrant(takes about 10 minutes), turn off the heat and let it cool.
In a high-speed food processor, blend tahini and garlic. Then, add lemon juice, salt, and scallion oil and blend.
Pour the chickpeas in, and blend it until smooth. Add 5-6 tablespoons of chickpea-cooked water, until desired consistency is reached.
