Equipment:
Pot, Strainer, Measuring Spoons, Food Processor/Blender, Spatula
Ingredients:
Chickpeas – 1 Can (15.5 oz)
Baking Soda – 1/2 Teaspoon
Lemon – 1/4 Cup (1-2 Full Lemons)
Cumin – 1/2 Teaspoon
Salt – 1 Teaspoon
Roasted Garlic – 1 Clove (raw garlic is too punchy)
Tahini – 1/4 Cup
Olive Oil – 1 Tablespoon
Ice Water – 2 to 4 Tablespoons
Directions:
- Rinse Chickpeas and place in a pot.
- Cover the chickpeas with baking soda and water and cook on medium heat until chickpeas are bloated and their shells start to come off.
- Strain chickpeas and run cold water over them for 30 seconds and set aside.
- Add lemon, cumin, salt, garlic and tahini to the food processor and blend until smooth.
- Add water to the mixture and blend again.
- Finally, add the chickpeas (with the skins) to the food processor and mix for about 2 minutes.
- Taste and adjust if more salt or lemon is needed.
- Scrape into a serving dish and add any toppings like olive oil, pine nuts, sun-dried tomatoes and enjoy with carrots or pita chips!