You have to start this recipe a day ahead of time, in order to soak the dried chickpeas. You can use canned chickpeas but I find the resulting product less tasty than when using dried chickpeas.
- 125gr dried chickpeas
- 1 tsp baking soda
- 125gr tahini
- 2 tbs lemon juice
- 2 garlic cloves
- Pinch of salt
- 50ml cold water
Soak the chickpeas overnight in a very large pan of water to which you’ve added half of the baking soda.
Drain the chickpeas and place them in a pan that holds them plus 1 litre of water. Before adding the water, heat the chickpeas for 2-3 minutes together with the remaining ½ tsp of baking soda, while constantly stirring. Add the water and bring everything to the boil. Leave to simmer for about 30 minutes. The cooking time can vary based on type and size. Test one to see if it breaks apart very easily. They should not be a complete paste, but should be very soft.
Drain the chickpeas. Process the chickpeas in a food processor. When the chickpeas have formed a thick paste, you can add the tahini, lemon juice and garlic. Add a pinch of salt to taste. Combine everything, then add the cold water in portions (or add it slowly with the machine running if your food processor has an opening in the lid). Mix everything very well until the paste is very smooth. This takes several minutes, so be patient, it definitely pays off in the end.