For the chickpeas, soak them in water for 2-3 hours at room temperature then drain and rinse the chickpeas into a colander and place back into the bowl with fresh water to soak for 10-12 more hours until they’ve doubled in size, stirring in the salt.
Then drain the chickpeas into a colander and wash, sprinkle with baking soda, toss, and let the chickpeas sit in the colander in baking soda for 15 minutes.
After 15 mins, wash the chickpeas very well from the baking soda and put them in a pot and cover them with water – double their amount by volume. Bring the pot to a boil then simmer covered or semi-covered (to avoid having the scum from the chickpeas spill out of the pot) on low heat for about 45-90 mins or until the chickpeas are nicely soft. Different chickpeas take different times to cook so it’s good to test them every now and then. Skim the scum that rises to the surface.
When the chickpeas are done, they should easily squish between your fingers. With a strainer, take the chickpeas out and they are ready to use.
For the beet confit, add all the ingredients to a very small baking dish and roast in the oven at 225 F for an hour or until the beets are super soft.
To make the hummus, in a blender or food processor, combine the chickpeas, everything in the beet confit except the rosemary stalks – leaves removed, tahini, salt and pepper, and ice cubes one at a time while blending until the hummus reaches a desired consistency!
Plate the hummus with a drizzle of olive oil and a sprinkle of zaatar and enjoy!