Hummus

1. Soak the Chickpeas

In a large bowl, combine the chickpeas with 1 teaspoon of baking soda, 2 tablespoons of kosher salt, and 6 cups of cold water. Let them soak overnight. This step is crucial because the baking soda helps soften the chickpeas, which results in a smoother texture for your hummus. By morning, your chickpeas should appear swollen and plump.

2. Drain and Rinse the Soaked Chickpeas

Once they are ready, drain and rinse the soaked chickpeas thoroughly using a colander. This removes any excess salt and prepares them for cooking.

3. Cook the Chickpeas

Next, place the chickpeas in a large Dutch oven or saucepan. Add the remaining teaspoon of baking soda, 1 tablespoon of salt, the halved onion, celery stalk, carrot, garlic cloves, bay leaves, and 6 cups of water. Bring this mixture to a boil, then reduce the heat and let it simmer for about 2 hours. The hot cooking liquid helps to blend the chickpeas smoothly later. Your chickpeas should be very tender and fall apart easily when they're done.

4. Discard Vegetables and Blend Chickpeas

After they are cooked, discard the onion, celery, carrot, and bay leaves. Transfer the chickpeas and garlic to a food processor or high-powered blender, adding 1 cup of the cooking liquid. Blend for about 2 minutes until the mixture is very smooth and thick. Blending the chickpeas while they're still hot ensures a silky puree.

5. Mix Tahini Sauce and Cool

Transfer the hot chickpea mixture to a large bowl and whisk in the tahini sauce. Adjust the salt to taste and let it cool to room temperature. As it cools, the hummus will thicken and hold its shape better when spooned.

6. Serve and Garnish

To serve, spread the hummus on a wide, shallow plate. Drizzle with extra-virgin olive oil and sprinkle with za'atar, paprika, warmed whole chickpeas, and chopped fresh parsley leaves for a burst of color and flavor.