Soak the chickpeas in water overnight. Drain.

Place the chickpeas in a large saucepan with the onion and bayleaf. Cover with water and bring to the boil. Simmer for 40 minutes until the chickpeas are tender. Remove and discard the onion and bay leaf and drain the chickpeas reserving the liquid.

Combine the chickpeas, tahini, garlic, lemon juice, cumin and about 1 cup of the liquid in a bowl. Puree using a stick mixer, blender or food processor until smooth then stir in the olive oil and season with pepper.

If you're short on time, use a tin of chickpeas in place of the dried chickpeas ans start from the saucepan step.