1 c dry chickpeas, soaked overnight
1 clove garlic
Juice of one lemon
1/4 t cumin
1 T za’atar
1/2 t salt
1/4 c tahini
Soak chickpeas overnight in water with a few shakes of baking soda added to the soaking water.
Drain and add chickpeas to pot with more water and more baking soda.
Boil for 40-60 minutes, then remove from heat and allow to cool somewhat.
Drain and remove as many skins as possible.
Place chickpeas, garlic, spices, tahini, and lemon juice to food processor.
Whir while adding olive oil until desired consistency is achieved.