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For the beans:
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Drain the soaked beans, and put them in a large pot with enough water to cover them by 1 1/2 inches (4 cm).
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Add salt, and olive oil.
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Place the carrot, celery, chile, garlic and onion in a piece of cheese cloth and tie it into a bundle with kitchen twine.
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Add it to the pot and bring the pot to a boil over high heat.
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Reduce the heat and simmer for 2 hours, or until the beans are very tender and creamy (it can take from 1 to 4 hours, depending on how old the beans are).
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If the beans start to look dry, add more water.
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You never want the beans to be covered by more than 1 1/2 inch of water.
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When the beans are creamy, turn off the heat and allow the beans to cool in the cooking liquid.
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Remove and discard the cheese cloth bundle.
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The beans can be prepared up to this point up to 1 week in advance and stored in the cooking liquid in the fridge.
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The beans can also be frozen in the cooking liquid.
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I like to do it in 2-cup portions (the same as a can of beans).
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For the hummus:
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Place the garbanzo beans, 1/4 cup cooking liquid, garlic, and tahini in the work bowl of a food processor.
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Blend until the garlic and the beans form a nearly smooth paste.
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Add the lemon juice, black pepper, cayeene, cumin and sumac.
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Pulse to combine.
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Chances are your hummus is looking pretty thick right now.
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And is lacking in the salt department.
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WIth your food processor running, add the remaining cooking liquid 1 tablespoon at a time, until the hummus reaches your desired consistency.
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To serve, garnish as desired, but I highly recommend a drizzle of good olive oil and a sprinkle of sumac.
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Note: other garnish options are sea salt, parsley, pine nuts, feta cheese, kalamata olives, sun-dried tomatoesyou get the idea.
