Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | raw dried chickpeas | 3 cup | — | Buy |
| 2 | water | 9 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | cooking oil | 1 tbsp | 125 kcal0g protein · 0g carbs · 15g fat · 0g fibre | Buy |
| 4 | tahini | 0.75 cup | 1068 kcal31g protein · 38g carbs · 96g fat | Buy |
| 5 | freshly squeezed lemon juice | 0.75 cup | 40 kcal1g protein · 12g carbs · 0g fat | Buy |
| 6 | garlic | 12 clove | 89 kcal4g protein · 20g carbs · 0g fat | Buy |
| 7 | extra virgin olive oil | 0.5 cup | 1061 kcal0g protein · 0g carbs · 120g fat | Buy |
| 8 | salt | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | freshly-ground black pepper | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Directions
Soak the chickpeas in water overnight, then drain.
Gently simmer the chickpeas with the 9 cups water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 10 minutes + cooling time if using a pressure cooker).
Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).
Rinse the chickpeas with plenty of cold water. While doing so, gently rub them between your hands to release the skins—they should float away with the rinsing water. After several changes of water, and removing a majority of the skins, drain the chickpeas again.
Using a food processor (or other means), mix the lemon juice with the tahini.
Purée (or mash) the chickpeas in batches, using the lemon juice and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).
In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick).
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