Smooth and Silky Garlic Israeli Hummus

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1. 1Step 1: In a large pot, combine chickpeas and onion with enough water to cover, plus an additional 2 inches. Bring to a boil, cover and cook chickpeas on low heat until they are completely soft and fall apart at the lightest touch, about 2-2.5 hours, and most of the water has evaporated. (Be patient! If your chickpeas are really slow to cook, increase heat to low-medium, but no more than that! Low and slow is the key here.)
2. 2Step 2: Once cooked, remove chickpeas from liquid using a slotted spoon, reserving about 1/2 cup chickpeas for later. Reserve liquid.
3. 3Step 3: In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves and salt and pepper. Taste, and correct seasonings as needed. Hummus should be as smooth as possible - if consistency is too thick for you, thin out with water or chickpea cooking liquid, adding 1 tablespoon at a time.
4. 4Step 4: Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za'atar and sumac. Hummus can be eaten with pita, crudites or with pieces of raw onions.