Hummus Masabacha

Ingredients

• 1/2 pound dried chickpeas
• 2 teaspoons baking soda, divided
• Kosher salt
• 1 small onion, split in half
• 1 small stalk celery
• 1 small carrot
• 2 medium cloves garlic
• 2 bay leaves
• 1 sprig rosemary, optional
• 1 to 1 1/2 cups Tahini Sauce With Garlic and Lemon
• 1/3 cup minced flat-leaf parsley leaves and tender stems
• Extra-virgin olive oil, for serving
• Za'atar, paprika, toasted pine nuts, and/or chopped fresh parsley, for garnish, optional
• Warm pita bread, for serving

Directions

1. Put the chickpeas in a large bowl with 1 teaspoon (6g) baking soda plus 2 tablespoons (24g) salt. Pour in 6 cups (1.4L) cold water, then mix until the salt and baking soda have dissolved. Leave the bowl at room temperature overnight. The next day, drain the chickpeas and rinse them well.
2. Move the chickpeas to a large Dutch oven or saucepan. The remaining baking soda goes in next; follow with 1 tablespoon (12g) salt. Add the onion and celery, then the carrot, garlic, bay leaves, and the rosemary, if using. Pour in 6 cups (1.4L) water, set the pot over high heat, and bring it to a boil. Lower the heat so the liquid simmers, cover with the lid left slightly ajar, and cook until the chickpeas are fully soft and almost collapsing, about 1 hour 30 minutes. Peek in now and then, adding water as needed so the chickpeas stay entirely underwater. Set aside until slightly cooled.
3. Throw away the onion, the garlic, the celery, the carrot, the bay leaves, and the rosemary. Strain the chickpeas, saving the cooking water.
4. Add 1 cup (235ml) tahini sauce to a blender or food processor. Scoop in about 1/4 of the cooked chickpeas, then process until the mixture is completely silky and has the texture of a thick, pourable milkshake. If it needs loosening, blend in a small splash of the saved cooking water; go slowly, since more liquid can go in later, but it cannot be taken back out. Add salt to taste.
5. Scrape the tahini mixture into a mixing bowl. Fold in the rest of the chickpeas and the parsley until everything is evenly combined and the chickpeas are wrapped in a creamy coating. For a looser sauce, gently stir in a little more of the saved cooking water. The hummus can be chilled now; it will firm up as it sits in the refrigerator.
6. Transfer to a serving dish, add a drizzle of olive oil, and finish with whichever garnishes you like. Serve with warm pita bread.