1 cup dried chickpeas if you can get skinless chickpeas skip step 6
1 tbls bicarbonate of soda + 1 tsp
1/2 cup tahini
2 large lemons about half a cup.
1 tbls salt
1/4 cup chickpea water
1-2 cloves of garlic
2-3 ice cubes
- Soak the chickpeas in a large bowl full of water. Add 1 tablespoon of bicarbonate of soda, stir and soak overnight. The chickpeas should double in size the next day.
- Rinse the chickpeas and place in a pot with double the amount of cold water. Add 1 teaspoon of bicarbonate and stir.
- Bring to a boil, then lower the heat and cook for an hour. Skim off any scum from the surface and top up the boiling water if it runs low.
- Test one chickpea by squishing it between your fingers, the skin should come away easily.
- Drain the chickpeas into a colander but reserve one cup of the water aside.
- Now work quickly and remove as many of the skins as you can before they cool. You don’t have to remove every single one but the more the better.
- Put the chickpeas in the food processor along with half of the tahini, lemon juice, garlic salt and 2 tablespoons of the cooking juices.
- Whizz the chickpeas for a few minutes. Add 2-3 ice cubes and whizz again until smooth.
- Keep adding a bit more lemon and tahini in stages until you get it right.
- Drizzle with good olive oil and Aleppo pepper upon serving.
Adjust garlic, lemon and salt to taste. You may also add 1 tsp ground cumin if you like.