Add the chickpeas to a large pot, cover in several inches of water and bring to a boil. After 5 minutes, remove the pot from the heat and allow the chickpeas to sit in the water for 1 hour.
If using canned chickpeas, skip to step 3.
Drain and rinse the chickpeas. Then add them to a large pot, cover with water and bring to a boil. Cover, reduce the heat and simmer for 1 ½ to 2 hours or until they are very tender. Drain and allow to cool.
Tip: For the smoothest and creamiest hummus, use dry chickpeas and peel the cooked chickpeas before adding to the food processor.
Add the cooled chickpeas, tahini paste, garlic cloves, lemon juice, water, salt, pepper, za’atar and sumac to a food processor. Puree until completely smooth. Check the seasoning and adjust if needed. The mixture will be loose but will firm up in the refrigerator.
To make the crispy chickpea garnish, coat 1 cup of chickpeas in a tablespoon of olive oil and cook in a cast iron pan on high heat for a few minutes. Sprinkle with za’atar.
Serve the hummus with a drizzle of olive oil and top with the crispy chickpeas!