Ingredients
- 3 cups raw dried chickpeas (or skip the soaking and cooking steps, and use 7 cups of drained tinned/canned chickpeas)
- 9 cups water
- 1 tbsp cooking oil
- ¾ cup (175 g) tahini (ground sesame seeds)
- ¾ cup (175 g) freshly squeezed lemon juice
- 12 cloves of garlic (peeled and roughly chopped)
- ½ cup extra virgin olive oil
- 1 tbsp salt
- ½ tsp freshly-ground black pepper
Make it step by step
- Soak the chickpeas in water overnight, then drain.
- Gently simmer the chickpeas with the 9 cups water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 10 minutes + cooling time if using a pressure cooker).
- Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).
- Rinse the chickpeas with plenty of cold water. While doing so, gently rub them between your hands to release the skins—they should float away with the rinsing water. After several changes of water, and removing a majority of the skins, drain the chickpeas again.
- Using a food processor (or other means), mix the lemon juice with the tahini.
- Purée (or mash) the chickpeas in batches, using the lemon juice and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).
- In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.