1. Meanwhile, submerge chickpeas in water and let soak overnight.
2. In the morning, rinse the chickpeas well, then add to a pot with more water and cook for an hour and 15 minutes (or until the chickpeas are fork-tender). Drain.
3. Process in a good blender (can add a little water if necessary).
4. In a big sauté pan, fry onions in oil (be generous), until the onions brown.
5. Add the ground chickpeas and mix, then add seasonings.
6. Cool the mixture in the refrigerator.