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|1 cup||dried chickpeas|
|2 tsp||baking soda divided|
|4 garlic cloves unpeeled|
|1/3 cup||lemon juice|
|1 tsp||kosher salt plus more|
|Olive oil for serving|
1. Place chickpeas and 1 tsp baking soda in a med bowl and add cold water to cover by 2 inches. Cover and let sit til double in size 8-12 hours. Drain and rinse.
2. Combine chickpeas and remaining baking soda in large saucepan and add cold water to cover by 2 inches. Bring to a boil skimming surface as needed. Reduce heat to med-low partially covered and simmer until tender and falling apart 45-60 min. Drain and set aside.
3. Meanwhile process garlic, lemo. Juice and salt in food processor. Let sit 10 min.
4. Add tahini and pulse. With motor running add 1/4 cup cold water by table spoon until smooth. Add chickpeas and cumin. Add more water as needed. Drizzle olive oil before serving.