½-3/4 cup water (if you are using the dried chickpeas, reserve the cooking liquid for this. otherwise just use normal water)
1 tablespoon olive oil
1 tablespoon za'atar
Instructions
If you start with dried chickpeas, soak them in 2 cups of water overnight. In the morning, drain the excess water and saute them in a pan with the baking soda for about 3 minutes. Bring about 3 cups of water to a boil and add chickpeas. Cook for 30 minutes, covered, until chickpeas are soft. Drain the chickpeas - but remember to reserve the liquid.
If you start with cooked/canned chickpeas, you can skip the above part. Throw your chickpeas in a food processor and pulse until it is a fine crumble.
Add in tahini paste, lemon juice, garlic and salt and continue to blend.
Add water, a little at a time, until the texture of the hummus is smooth and silky (not as silky as it would be if you peeled the chickpeas, but hey, whose keeping track).
Transfer to a bowl and top with some olive oil and za'atar and dip away.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/05/02/plain-ol-hummus/