Average Rating: 0TOTAL TIME: Prep: 25 min. Cook: 20 min. + chilling
YIELD: 1-1/2 cupsIngredients
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 teaspoon baking soda
- 1/4 cup fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 cup tahini
- 2 tablespoons extra-virgin olive oil
- 1/4 cup cold water
- Optional: Olive oil, roasted chickpeas, toasted sesame seeds, ground sumac
Instructions
- 1. Place chickpeas in a large saucepan; add water to cover by 1 in. Gently rub chickpeas together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until chickpeas are very tender and just starting to fall apart, 20-25 minutes.
- 2. Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.
- 3. Add chickpeas to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.
- 4. Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.
Nutrition Facts
0.250 cup: 250 calories, 19g fat (3g saturated fat), 0 cholesterol, 361mg sodium, 15g carbohydrate (2g sugars, 5g fiber), 7g protein.
