Ingredients
500g (5 cups) of soaked chickpeas
1 cup tahini paste
1/3 cup of chickpea stew (up to a full cup) This is the leftover water from the soaking chickpeas.
½ cup of lemon juice
½ cup of olive oil
1 tablespoon of cumin
4 teaspoons of salt
2 teaspoons of pepper
Directions:
Presoak the chickpeas for 12-16 hours in tap water. For chickpeas – cook for 1 hour in a pressure cooker (1 hour after steam release) or in a regular pot for 3 hours with no lid. Put the chickpeas in a food processor and blend adding the chickpea stew, lemon juice, olive oil, salt, pepper, and cumin. Start to add tahini until you are satisfied with the texture. Blend for 1 more minute and adjust with more tahini or chickpea stew. Enjoy!