the famous basic recipe
1 cup dry chickpeas - 2 cups soaked
¼ cup Tahini paste
½ tsp salt
1 Lemon
¼ tsp baking powder
water as needed
1
wash the chickpeas, place in a pot, and cover double their size with water.
let soak overnight.
2
add more water if the chickpeas are not submerged.
mix in the baking powder and cook on medium heat for 2 hours.
try not to remove the foam the accumulates on the surface, as it will help to fully cook the chickpeas.
you should end up with a chickpeas "stew", set aside to cool.
3
in a mixer. add the chickpeas with its cooking water, add tahini, salt, squeeze lemon juice in and mix to a fine texture,
adjust the texture by adding more water if needed.
4
you can eat it warm or refrigerate in a contain box for up to 3 days.
Ingredients
1 cup dry chickpeas - 2 cups soaked
¼ cup Tahini paste
½ tsp salt
1 Lemon
¼ tsp baking powder
water as needed
Directions
1
wash the chickpeas, place in a pot, and cover double their size with water.
let soak overnight.
2
add more water if the chickpeas are not submerged.
mix in the baking powder and cook on medium heat for 2 hours.
try not to remove the foam the accumulates on the surface, as it will help to fully cook the chickpeas.
you should end up with a chickpeas "stew", set aside to cool.
3
in a mixer. add the chickpeas with its cooking water, add tahini, salt, squeeze lemon juice in and mix to a fine texture,
adjust the texture by adding more water if needed.
4
you can eat it warm or refrigerate in a contain box for up to 3 days.
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