Soak 1 cup of dry chickpeas in a large pot with 8 cups of cold water for about 12 hours or overnight.

Once soaked, drain the chickpeas, rinse them, and cook in fresh water for about 1.5 hours until tender.

Drain and place cooked chickpeas in a bowl of cold water to loosen the skins, gently swirl and peel.

In a food processor, combine peeled chickpeas, garlic, lemon juice, tahini, cumin, and salt, then blend. Gradually drizzle in olive oil and water until creamy.

Transfer hummus to a bowl, drizzle with olive oil, and sprinkle with oregano if desired before serving.