Chickpeas need to be soaked for several hours in cold water, and preferably on the eve of cooking.
Next, boil the chickpeas until soft. It is boiled for a long time, about 2 hours over low heat.
Cook without salt.
When the chickpeas are soft, remove it from the water and place in a blender. Grind, turning it into mashed potatoes, if it turns out densely add water in which it was cooked.
Then put in a blender chopped finely garlic, curry, sage and basil leaves. Salt to taste. Beat everything together, slowly, adding a little olive oil.
Taste if you need to add more olive oil.
When the hummus taste is saturated and the consistency is similar to pasta, the dish is ready.