The Best Smooth Hummus

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 1/2 cups Tahini Sauce With Garlic and Lemon
• Extra-virgin olive oil, for serving
• Za'atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving

Directions

1. In a large bowl, mix the beans with 1 teaspoon (6g) baking soda and 2 tablespoons (24g) kosher salt, then pour in 6 cups (1.4L) cold water. Stir until the salt and baking soda have dissolved, and leave the bowl at room temperature overnight. Drain the beans, then rinse them very well.
2. Move the beans into a large Dutch oven or saucepan. Add the remaining baking soda, 1 tablespoon (12g) salt, the onion, celery, carrot, garlic, and bay leaves, then pour in 6 cups (1.4L) water. Set over high heat and bring to a boil. Lower the heat so the pot gently simmers, cover with the lid left a little open, and cook until the beans are so tender they are starting to fall apart, about 2 hours. Look in on them now and then, adding more water as needed; the beans should stay fully under the water the whole time.
3. Remove and discard the onion, celery, and bay leaves. Spoon the chickpeas, carrot, and garlic into a food processor or a high-powered blender, such as a Vitamix, BlendTec, or Breville Boss; add just enough cooking liquid to barely cover everything. Put the lid on, but remove the center plug from the blender top.
4. Drape a folded kitchen towel over the opening in the lid so steam has a way out. Press the towel in place, start the blender at the lowest possible speed, and work it up gradually to high. If the purée gets too stiff for the blender to move, pour in cooking liquid until it resembles a very thick milkshake, making sure each restart begins on low before you raise it to high. If your machine includes a push-stick for dense purées, go ahead and use it. Blend until the mixture is fully smooth, about 2 minutes.
5. Scrape the hot chickpea purée into a large bowl. Whisk in the tahini sauce, then season with salt to taste and whisk again. Spoon it into a sealed container and let it cool to room temperature. As it cools, it should become thick enough to keep its shape when you spoon it onto a plate.
6. Spread the hummus onto a wide, shallow plate, then finish with olive oil and any of the toppings: za'atar, paprika, warmed whole chickpeas, and/or chopped parsley. Refrigerate any extra hummus for up to 1 week. Let it come to room temperature before serving.