Leave the dried chickpeas to soak overnight in water.
Next day, rinse well. Rub them between your hands to release the skins, discard the skins and rinse again using a sieve.
Transfer the sieved chickpeas to a heavy based pan. Add enough water just to cover the chickpeas and add a teaspoon of bicarbonate of soda (this makes them easy to digest). Add 3 large cloves of garlic and the bay leaf. Cover and cook over a low-medium heat for 45 minutes. After the first 10 minutes, skim off any impurities that rise to the top and also discard of any more chickpea skins.
When cooked, drain the chickpeas and garlic, discard the bay leaf plus any more skins left, and leave to cool for 15 minutes.
Mix the chickpeas using a hand blender or mixer with the rest of the ingredients (adding the extra clove of garlic - or even more to your taste but beware - could be potent!), dribbling in the olive oil gradually until you have a good dipping consistency. Chill for about 15 minutes.
Notes
Spoon into a bowl and drizzle with more olive oil. Add some sesame seeds, smoked paprika or fresh parsley. Serve with slices of good baguette, radishes, raw cauliflower florets, cucumber and/or carrot sticks.