For the hummus: 

1. Pour chickpeas with the liquid into a sauce pot and bring to a boil over medium flame.
2. Once boiling, reduce heat to a low flame and let simmer for 5-6 minutes. Make sure there is liquid left at the end of the process. If it looks like there will not be enough liquid left, add some water during the cooking.
3. In a food processor, puree the hot chickpeas with most of the liquid to as smooth a paste as possible. Set aside some of the cooking liquid for later.
4. Pour the paste onto a low edge pan or pyrex dish and lay some plastic wrap directly on top of the paste covering it entirely. This will prevent a crust from forming. Set aside or in the fridge to cool for about an hour.
5. Once cold, put back in the food processor, and while it’s working, whisk in the tahini paste, lemon juice, and some salt. Add a few ice cubes, which will help smoothen the hummus. Whisk in the rest of the reserved cooking liquid as necessary if the paste is too thick.

For the chickpeas: 

1. Bring chickpeas to a boil then turn the flame off and add all the rest of the ingredients. Stir so everything gets incorporated.
2. To make the hummus plate, spoon some hummus on a plate and spread in a circular motion so a well forms in the middle.
3. Ladle the marinated chickpeas onto the center and garnish with some chopped parsley.