Ingredients:

  • 1 can (15 oz / 425g) chickpeas
  • 1/2 tsp baking soda
  • 1/2 cup (120g) premium tahini
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 medium garlic clove, finely minced
  • 1/2 tsp ground cumin
  • 1/2 tsp fine sea salt
  • 3 tbsp ice-cold water
  • 2 tbsp extra virgin olive oil
  • 1 pinch smoked paprika
  • 1 tsp chopped fresh parsley

Instructions:

  1. Drain the chickpeas. Pour the can into a mesh strainer and rinse under cold water until the foam disappears. Note: Rinsing removes the metallic taste from the canning liquid.
  2. Simmer the beans. Place chickpeas in a saucepan with the baking soda and enough water to cover them by 2 cm. Boil for 5 minutes until the skins look ragged and the beans are soft.
  3. Drain and rinse again. Shake the chickpeas in the strainer under cold water to remove any excess baking soda.
  4. Process the aromatics. Add the lemon juice, salt, and minced garlic to the food processor. Pulse for 30 seconds until the garlic is a fine paste.
  5. Whip the tahini. Pour the 120g of tahini into the processor. Blend for 1 minute until the mixture turns thick and pale.
  6. Emulsify with ice water. While the motor is running, drizzle in the 3 tbsp of ice cold water. Watch for the color change to a bright, creamy white.
  7. Add the chickpeas. Toss in the softened chickpeas and the cumin.
  8. The long blend. Process for a full 3 minutes. Stop when the texture is velvety and no visible grains remain.
  9. Taste and adjust. If it's too thick, add one more tablespoon of cold water.
  10. Garnish and serve. Spread into a shallow bowl, create a well with a spoon, and fill with olive oil, paprika, and parsley.