• Macerate: Place the minced garlic and lemon juice in a high-powered blender or food processor. Let it sit for about 10 minutes to macerate the garlic and make it less potent.
• Process: Add in the cooked chickpeas, tahini, cumin, and salt. Start with ¼ cup of water. Process until smooth and creamy, like the consistency of thick pudding. Taste for thickness and seasoning, and adjust water and seasoning as needed.
• Chill: Refrigerate for about 1 to 2 hours to chill.
• Serve: Drizzle with olive oil and a sprinkle of za’atar and serve with crudités and pita or pita chips.

To make hummus using dried chickpeas

• Soak: Soak dried chickpeas in a generous amount of room temperature water in a large bowl, covered, on the counter for at least 12 hours or overnight. Chickpeas may double in size.
• Drain then Boil: Drain the chickpeas, and place them in a pot with plenty of fresh water and the baking soda. Boil on high uncovered for 10 minutes, then skim off any foam.
• Simmer: Reduce heat to medium-low and simmer uncovered until very soft, about 30–40 minutes. Chickpeas should mash easily.
• Reserve: Keep ½ cup of the cooking liquid, and drain the chickpeas. Follow the instructions above for how to make the hummus.