Garnish:
paprika, cayenne, sumac or za'atar.
chopped parsley, cilantro or dill.
roasted pine nuts or whole cooked chickpeas

1. Put the raw chickpeas in a bowl with 1 tsp baking soda and 1 tbsp salt. Cover with water and let them soak at room temperature overnight.
2. Drain and rinse the chickpeas, then place them in a pot add 2 garlic cloves, the onion, carrot , celery, leaves, and cover with cold water.  Bring to a boil, then simmer until chick peas are very soft (about two hours, or 40 minutes in Instant Pot), add more water if necessary.
3. In the meantime, place the lemon juice and the garlic in a chopper/blender and puree the mixture.  pour into a bowl and whisk the tahini and the cumin into the lemon / garlic puree.
4. When the chick peas are nice and soft, throw out the onion, the celery, and the bay leaves. Put the chick peas, and carrot in a high speed blender and pulse that until you get a creamy mixture.  Whisk into the prepared tahini.  Add some of the cooking liquid until desired texture is achieved. This will usually last in your fridge for up to a week.
5. When serving, make sure you drizzle some EVOO and add some toppings of your choice.