Put the chickpeas in a saucepan and cover them with boiling water and allow to soak for 2 hours. Bring the chickpeas to the boil then cover and simmer gently for 2 hours until the peas are tender. Drain and save the liquid.
Transfer the chickpeas to a food processor and blend together with the lemons, tahina paste, garlic, olive oil cayenne. Season well then pulse until smooth. Add a little of the cooking liquid if necessary, the final consistency should be like mayonnaise. Taste and adjust seasoning if necessary.