Equipment
Ingredients
Chickpea Preparation
- 250 g chickpeas, dried
- 5 g baking soda
- 1540 ml water
Blending
- 270 g tahini paste, light
- 60 ml lemon juice, freshly squeezed
- 4 garlic, crushed
- 9 g salt
- 100 ml water, ice-cold
Nutrition (per serving)
Method
Rinse the dried chickpeas and place them in a large bowl. Cover with cold water (at least twice the volume of the chickpeas) and soak overnight for 12 hours.
Drain the soaked chickpeas using a sieve. Place them in a medium saucepan with 5g of baking soda over high heat.
Stir the chickpeas and baking soda constantly for 3 minutes to help soften the skins.
Add 1540ml of water to the pan and bring to a boil at 100°C (212°F).
Reduce heat to a simmer. Skim off any foam or floating skins. Cook for 20 to 40 minutes until chickpeas are very tender and crush easily between fingers.
Drain the cooked chickpeas through a sieve.
Transfer the hot chickpeas to a food processor and process until a thick, stiff paste forms.
With the processor running, add 270g tahini, 60ml lemon juice, 4 crushed garlic cloves, and 9g salt.
Slowly drizzle in 100ml of ice-cold water. Continue processing for 5 minutes until the mixture is very smooth and creamy.
Transfer to a bowl. Press plastic wrap directly onto the surface and let rest at room temperature for 30 minutes before serving.
Chef's Notes
- The ice-cold water is essential for creating a light, fluffy texture during the final emulsification step.
Storage
Refrigerator: 2 days — Store with plastic wrap pressed directly against the surface to prevent skin formation.
Reheating: Bring to room temperature for 30 minutes before serving.
