Soak chickpeas in water with baking soda overnight.
Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
Drain and cool.
If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
Stir sesame oil thoroughly to combine before measuring.
Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
Add lemon juice, and stir into a smooth sauce.
Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
Garnish with chopped parsley and pomegranate seeds if desired.
Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.
Ingredients:
2 cups uncooked chickpeas, picked over for rocks and bad beans,and rinsed ( garbanzo beans)
1/2 teaspoon baking soda
2 -3 cloves garlic, crushed
1 teaspoon salt
1 cup tahini ( Arabic sesame paste)
4 tablespoons water
3 lemons, juice of
1/4 cup extra virgin olive oil
salt
fresh ground black pepper
cayenne pepper
additional extra virgin olive oil ( to garnish)
parsley, for garnish (optional)
pomegranate seeds, for garnish (optional)
Steps/Methods:
Soak chickpeas in water with baking soda overnight.
Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
Drain and cool.
If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
Stir sesame oil thoroughly to combine before measuring.
Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
Add lemon juice, and stir into a smooth sauce.
Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
Garnish with chopped parsley and pomegranate seeds if desired.
Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.
