Add 1 cup of dried chickpeas, 3 cups of water, ½ teaspoon baking soda and 1 tablespoon of salt to a container. Cover it and let it sit on a counter for two days. If your kitchen is very hot, place it in the fridge, otherwise leave it on the counter.
Two days later drain the chickpeas – they should have tripled in size. Add them to a pot with 7 cups of water, a peeled onion, 3 peeled garlic cloves and a bay leaf. You do not ned to cut the onion – it is there only for flavour and will be discarded. Leaving it whole (or cut into halves) will make it easier to remove it once it’s softened.
Bring to a boil, then lower heat and simmer for 60-90 minutes. The chickpeas are ready when (according to Samin) you can eat 5 in a row and they are all creamy in the middle. Keep an eye out on the water, if it drops below the level of the chickpeas, add some more to cover them.
Remove from the stove and allow to cool completely.
Once cooled, remove the bay leaf and onion.
Drain the chickpeas BUT reserve ¼ cup of the cooking liquid.
Add the chickpeas,3 cooked garlic cloves, ¼ cup reserved cooking liquid, ¼ cup tahini and 2 tablespoons of lemon juice to a high-speed blender. Blend until completely smooth. Add salt to taste.
If you want, you can save a few of the cooked chickpeas to top the hummus.
Spoon the hummus into a large bowl and drizzle with olive oil. Top with zaatar, paprika or dukkah.
Store covered in the fridge for up to a week.