Soak the chickpeas in enough water (2-3x the amount) overnight. The next day, drain and rinse.
Cook the chickpeas in an instant pot (beans setting) or simmer them for 45-60 minutes. Then drain and rinse.
Add the cooked chickpeas, 1 garlic clove, tahini, salt, lemon juice, and water into a blender. Blend until smooth. You might have to scrape down the sides or add more water. Then let it chill in the fridge until cold.
Top with olive oil, chopped parsley, and sumac! Enjoy!