Ingredients:

  • 1 can (15 oz) chickpeas
  • 1/2 cup Tahini
  • 1/4 cup Lemon Juice
  • 3 tbsp Ice Cold Water
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 clove of garlic
  • 1 tbsp extra virgin olive oil
  • 1 pinch of smoked paprika
  • 1 tsp fresh parsley

Instructions:

  1. Drain and rinse. Empty the 15 oz can of chickpeas into a colander and wash thoroughly.
  2. Simmer with soda. Place chickpeas in a pot, cover with water, and add 1/2 tsp baking soda.
  3. Boil 10 minutes. Cook 10 minutes until the skins are falling off and beans are mushy.
  4. Rinse again. Drain the hot beans and rinse with cold water until they are cool to the touch.
  5. Whip the tahini. Process 1/2 cup tahini and 1/4 cup lemon juice for 1 minute until thick and pale.
  6. Add aromatics. Pulse in 1 clove minced garlic and 1/2 tsp sea salt until fully incorporated.
  7. Process the beans. Add the softened chickpeas and process for 3 full minutes.
  8. Drizzle ice water. Slowly add 3 tbsp ice cold water while the motor is running.
  9. Observe the change. Continue blending until the mixture turns light and fluffy.
  10. Garnish and serve. Plate with 1 tbsp olive oil, smoked paprika, and 1 tsp parsley.