1 15 oz can chickpeas (garbanzo beans )
1 teaspoon baking soda
1/2 cup tahini paste
1/4 cup extra virgin Olive oil
2-3 Tablespoons fresh lemon juice
1-2 cloves garlic
1/4 teaspoon ground cumin
1/4 teaspoon salt
reserved water from cooking the chickpeas
Drain and rinse the chickpeas. Swirl around and you will get a lot of the skins off if you don't care for them.
Put in a saucepan and cover with water about 3 inches, add 1 teaspoon baking soda and bring to boil on med high heat, then cover and turn to medium heat and cook for 1 to 1 1/2 hours. Drain but save some of the water. I rinse a bit more to really get rid of the skins that are now floating everywhere.
Put beans in food processor till no chunks are left.
add the tahini paste, olive oil, lemon juice, cloves, cumin and salt.
Process until smooth. Add some of the reserved liquid a little at a time IF needed till desired consistency.
Put in a pretty bowl an drizzle with evo and paprika , your choice.. I just like to dig in..
My photo is not the prettiest but bot it is delicious!
