Updated: Jan 2
It is Fresh, healthy and vegan and a personal favorite for many years. This tried and true recipe was adjusted and has been improved over a long time, we are glad to share it with you.
It starts with the chickpeas. Sure, we could buy them precooked, however, freshly cooking them makes a huge difference. It takes more time but the result is so much better. It is perfectly fine to cook a larger amount and store some of it in the freezer for another day.
100g dried chickpeas (cooked chickpeas weigh about 2.5 times heavier)
100g tahini (the best you can find)
15ml fresh lemon juice
2 spoons olive oil
1 small onion
2-3 garlic cloves
1/4 tablespoon cumin powder (optional)
2 tablespoons salt
Soak the dried chickpeas in water for about 8 hours and change the water at least once before cooking. Drain and wash them and place in a big pot.
Cooking the chickpeas needs close attention. First, cover with (unsalted) water and bring slowly to a boil. Remove the foam on top repeatedly until the water is clear again.
Keep a gentle boil for at least one hour, possibly longer (depends on the age, variety and size of the chickpeas).
If needed, add more boiled water to cover the chickpeas.
To check how soft they become, squeeze one between your fingers. If it feels very tender and mushy, it’s almost ready.
Now here comes the magic. Add the onion and garlic cloves to the pot and keep cooking for 20 more minutes (alternatively, you can add later very little raw garlic to the mix).
Mix 2 tablespoons of (a good) salt and wait 2 more minutes.
We’re finally done cooking. Let it cool down a bit.
Drain the chickpeas and keep some of the flavored water for mixing with the rest of the ingredients.
Add all the ingredients to a food processor or use a big bowl and a stick blender, the chickpeas should be still warm. Add some of the cooking water (about 60ml) and grind.
Now taste and check the texture, if it’s too soft, add more tahini. Too solid? add some water or lemon juice. You can add more salt if needed etc.
Suggested service, spread few spoons on a plate, pour some olive oil on top and decorate with paprika powder and chopped parsley.