- 1 pound whole dry chickpeas
- 1 tablespoon baking soda
- 6 ounces tahini
- 2 fresh squeezed lemons
- 2 tablespoons olive oil, for serving
Soak the chickpeas in cold water overnight, for 12 hours (does not have to be refrigerated).
Rinse the chickpeas with cold water. Remove the chickpeas from the water, add the baking soda, mix together and let set for 1 hour.
Cover the chickpeas with cold water in a large saucepan, and cook over medium heat until the chickpeas are yellow inside (open one to see if yellow), should take 30 to 45 minutes. Put in the refrigerator until they're cold, about 5 hours.
Then take a food processor and grind the chickpeas until they're brown and soft. Then add the tahini, lemon juice and salt to taste. Grind again for another 5 to 10 minutes. Ready to serve as, or can add the olive oil for topping.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Gazala Halavi, Gazala Place