Step 1

Drain and rinse the chickpeas. Place in a stock pot with baking soda and cover with at least 1 inch of cold water. Bring to a boil and simmer until the chickpeas are tender, about 1 1/2 to 4 1/2 hours, depending on the age of your chickpeas. Drain well, reserving 1/4 cup of cooking liquid.

Step 2

In a food processor, combine chickpeas, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.

Step 3

Add tahini, lemon juice, and reserved liquid and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated.

Step 4

Transfer to a serving bowl and drizzle with clarified butter. Top with (or stir in) Za'atar spice if desired.