To Make the Chickpeas

Put the raw chickpeas in a bowl of cold water to cover and soak overnight

Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover along with the bay leaves and chicken bouillon. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed during cooking.

Drain the chickpeas, reserving about 1 cup of the cooking liquid.

To Make the Hummus

In a food processor fitted with a steel blade (or in a strong blender), process the chickpeas with the tahini, roasted garlic, artichokes, lemon zest, lemon juice, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a smooth, paste-like consistency. Refrigerate covered for at least one hour.

To serve, transfer the hummus to a large, flat serving dish or plate and with the back of a spoon swirl the hummus leaving depressions in the top. Drizzle with the olive oil and garnish with the chopped artichokes, pine nuts, parsley, paprika or sumac, and the ground pepper.

Serve with pita bread, crackers, olives, assorted veggies, and lemon slices (that's for me, I like even more lemon juice drizzled on top!).