Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
Drain the beans and put them in the food processor. Add the garlic, oil, tahini, water, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
Next, make the vinaigrette: Simply put all the ingredients in a small jar, and shake it until it's all combined.
Toss the arugula with as much dressing as you like. Divide it between four bowls. Top each bowl with some hummus, and the rest of the ingredients.