Bring the chickpeas, water, garlic, bay leaf, and 1/2 teaspoon of salt to a boil in a large saucepan over high heat. Reduce to low heat, cover partially, and simmer 60 minutes until the chickpeas are tender. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
Using a blender or food processor, combine the chickpeas, garlic, olive oil, 3/4 cup of green onions, vinegar, cilantro, cumin, and the remaining salt. Puree, adding 1 tablespoon of the reserved cooking liquid at a time until the mixture has the consistency of a thick spread.
Stir the chickpea mixture and the remaining green onions in a small serving bowl. Serve immediately, or cover and refrigerate until ready to serve.
