Soak the Dried Chickpeas (3 cup) overnight, 6-8 hours.
Boil the chickpeas for an hour until they are all soft and tender.
Rinse and drain the chickpeas, then remove the husks.
Cut Garlic (2 clove), prepare the Lemon (7 tablespoon), then add the Tahini (1/3 cup) all in a food processor. Blend for 10 seconds.
Put chickpeas, Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Cayenne Pepper (1/2 teaspoon) and Kosher Salt (1 teaspoon) all in the food processor.
Let the food processor run for 4-5 minutes until mixture becomes nice and smooth. Add some Non-Dairy Milk (2 tablespoon) while blending to help the food processor run smoother.
Set into a serving bowl and garnish with Cayenne Pepper (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon). You can serve it with toasted bread, crackers, or breadsticks. Enjoy!