For the next steps, add these ingredients as you prep them. Peel and split the onion in half. Clean and cut the celery stalk into a few very large chunks. Clean and peel the carrot, and then cut into a few very large chunks. Add the 2 garlic cloves and 2 bay leaves to a spice bag.

Pre-heat the oven to 275ºF.

Heat the dutch oven on high, with cover on, until it is rapidly boiling. Place in the oven and set a timer for 60 minutes. Check to make sure the water hasn’t cooked down too much, and that the beans are expanding and softening. You will likely need to cook for 2 to 3 hours, so keep checking every 30 minutes. When done, the beans should be completely tender, to the point of falling apart. The beans must be fully submerged at all times. If they’re not, add some warm water.

While that cooks, make the lemon-tahini paste. Break the head of garlic into cloves, but leave the skin on. Juice the lemons until you have ⅔ cup (160 ml) lemon juice. Combine the cloves and lemon juice in a small food processor. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard the solids.

Add ½ tsp cumin and 1 cup (300g) tahini paste to the lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add very cold water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season with a little bit of salt and mix. Refrigerate until the beans are done.

The total processing time should be about 2 minutes. While processing, you may want to stop to use a spatula to move the ingredients down and around. You also may want to add some of the cooking liquid.

Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.

Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za’atar, paprika, whole warm chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.