Soak dried chickpeas in water for 4 hours, or overnight. Drain, place in a saucepan, add
3 cups water, and bring to a boil. Simmer for 1 hour; drain. If using canned chick peas, drain can.
Place drained chickpeas, lemon juice, oil, garlic, and water in blender. Blend until smooth. Sprinkle
with paprika. Can be served as a dip, or as a side with Middle Eastern dishes.