Place the chick peas in a container and cover with water by 3 inches. Allow to soak over night. Drain the chick peas. In a large pot cover the soaked peas in water and slowly bring to a boil. Reduce to a simmer and cook approximately 45 minutes until peas are tender.
Drain and reserve liquid. Place the cooked peas in a blender with the tahini, salt, garlic and lemon. Blend until a smooth puree, using the reserved liquid if needed, a little at a time for more moisture. Serves 20