Put a colander in the sink and pour the soaked chickpeas into it. Then use paper towels or a clean kitchen towel to pat the chickpeas dry. Turn the burner down so the water bubbles gently. Let the chickpeas cook uncovered until they're soft. Since boiling time will depend on your chickpeas, you may need to cook them longer until they're soft. Set a fine mesh strainer over a large bowl and pour the chickpeas into it. Use your fingers to rub the chickpeas and the remaining skins. Set aside 1 cup (240 ml) of the water in the bowl and refrigerate it for at least 2 hours.  Discard the extra cooking water. You should have 2 cups (400 g) of cooked chickpeas in the strainer. If you have more than this, use them in another recipe. Add more salt, pepper, and lemon juice according to your taste. Then spoon the hummus onto a serving plate and drizzle extra-virgin olive oil on top. Sprinkle a little ground sumac or paprika over the hummus and serve it with pita and raw vegetables. Refrigerate the leftover hummus in an airtight container for up to 1 week.

TL;DR in Chinese:
把鹰嘴豆沥干。 用中小火煮鹰嘴豆45到60分钟。 把鹰嘴豆沥干，沥出的水保留240毫升。 品尝鹰嘴豆泥并把它装盘。