2) Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 225ml of the cooking liquid. Remove the bay leaves and discard.
3) Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed.
4) Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.