1 c. dried chickpeas, soaked overnight
1/2 c. plus 2 tsp. extra virgin olive oil
1-1/2 tsp. kosher salt
3 garlic cloves, peeled
1/2 c. tahini
Juice of 1 lemon, more to taste
Pita wedges, for serving
1. Rinse and drain the soaked chickpeas before placing in a saucepan and adding fresh water to an inch above the chickpeas. Add 1/2 cup olive oil and 1/2 tsp. salt.
2. Bring to a boil, skim the scum that forms, cover and cook over medium-low heat for about 1 hour, or until chickpeas are tender. Add more water if necessary.
3. Drain the chickpeas, reserving the cooking liquid, and place them in the food processor. Add the garlic, tahini, lemon juice and the rest of the salt and process until smooth. If the hummus is too thick, add some of the cooking liquid until you get a thick but moist consistency.
4. Adjust the seasoning with more salt and lemon juice, if desired. Serve sprinkled with cayenne and za’atar and drizzled with olive oil. Add a few drops of lemon juice, if desired, and eat with toasted pita wedges.
Makes 4 cups.