Check over your chickpeas and remove any broken ones or small stone. Place them in a large bowl and cover with water. Soak for at least 8 hours or overnight.

Drain and rinse the chickpeas and transfer them to a large pot or Dutch oven. Cover with water. Bring to a boil and cook for 10 minutes. Skim off the foam that forms on top.

Drain the chickpeas, wash out the pot and dry it.

Heat 2 tablespoons of oil in the pot over medium heat and fry the onion until soft and transparent. Add the garlic and fry until soft - about another minute.

Add the grated carrot, dried thyme, bay, drained chickpeas, and about 7 cups of water to cover the chickpeas by about an inch.

Bring to a boil, then reduce the heat and cover with the lid. Simmer gently for 1.5 to 2 hours or until the chickpeas are tender.

Note: if the pot seems to be running low on water, add additional boiling water so as not to stop the cooking process.

When the chickpeas are tender, add salt and simmer for 10 more minutes.

Take one ladle of the chickpeas and some of the broth and transfer it to a blender along with the lemon juice and 2 tablespoons of olive oil.

Blend until creamy then add this back to the pot along with 2 tablespoons of chopped dill.

Serve and garnish each bowl with additional chopped dill to taste.