✤2- 15 oz cans chickpeas, drained and rinsed
✤1/2 tsp baking soda
✤4 cloves garlic, minced or grated
✤1/3 cup lemon juice (about 2 lemons)
✤1 tsp table salt
✤1/4 tsp cumin
✤1/2 cup (112g) tahini, stirred well
✤2 tbsp olive oil
❖Combine the chickpeas, baking soda & 6 cups water in a large saucepan over high heat and bring to a boil. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float and chickpeas are very soft, 20-25 minutes.
❖While chickpeas cook, whisk together the garlic, lemon juice & salt in a small bowl and let sit for 10 minutes. Strain the mixture into a bowl using a fine mesh strainer, pressing on solids to extract all liquid; discard solids.
❖Drain the chickpeas in a colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into the colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing and draining 3-4 times until most skins have been removed; discard skins. Transfer chickpeas to colander to drain.
❖In a food processor, process the lemon-garlic mix, 1/4 cup water, cumin & chickpeas until smooth, about 1 minute, scraping down the sides as needed. Add the tahini & olive oil and process until smooth, creamy and light, about 1 more minute. Adjust salt & lemon juice as needed.
❖Store in an airtight container in the refrigerator for up to 5 days.
