Ingredients

How to make it

  • Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
  • While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
  • Spread in a serving bowl and add a generous drizzle of EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top.
  • To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). When ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours.
  • If using canned chickpeas, make sure they are drained and rinsed.
  • To peel chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.

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  • Cosmicmother 4 weeks ago
    This sounds great! :)
    I always peel chickpeas as I don't like the skins and never knew about the baking soda trick, thanks for posting the tip!
    Was this review helpful? Yes Flag

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