1 cup dried chickpeas, soaked overnight
1/2 cup, plus 2 teaspoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3 garlic cloves, peeled
1/2 cup tahini
Juice of 1 lemon, more to taste
Pita wedges, for serving
1. Rinse the soaked chickpeas and drain them before putting them in a saucepan and covering them enough fresh water so that you have an inch of water above the chickpeas. Add the 1/2 cup of olive oil, 1/2 teaspoon salt. Bring to a boil, skim the scum that forms, cover and cook over medium-low heat, about 1 hour until chickpeas are tender, adding more water if necessary.
2. 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.
3. 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.