Ingredients
Directions
Add the chickpeas, baking soda and enough water so the chickpeas have about 1 inch of water covering their top. Bring to a boil then simmer for 20 minutes, uncovered. Drain.
Add the chickpeas, tahini, garlic clove, lemon juice, cumin and salt, if using, to a food processor. Blend until creamy. Taste for additional flavors of choice.
If it’s a little dry and could use more moisture add 2–3 tablespoons of water. Start with two tablespoons, blend and test to see if it still needs more.
Add 1–2 tablespoons of dukkah on top, if desired.
Chef's Notes
Substitutions
Instead of chickpeas try white beans or black beans. No need to boil them first, just add the cooked beans directly to the food processor.
In place of Dukkah Seasoning, simply add sunflower seeds, hemp seeds, crushed red pepper, chopped herbs or any other seasoning of your choice.
Why simmer with baking soda?
The baking soda solution helps to loosen the skin of the chickpeas.
Prep Ahead
Make the chickpeas ahead of time if making homemade and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
Add the chickpeas, baking soda and enough water so the chickpeas have about 1 inch of water covering their top. Bring to a boil then simmer for 20 minutes, uncovered. Drain.
Add the chickpeas, tahini, garlic clove, lemon juice, cumin and salt, if using, to a food processor. Blend until creamy. Taste for additional flavors of choice.
If it’s a little dry and could use more moisture add 2–3 tablespoons of water. Start with two tablespoons, blend and test to see if it still needs more.
Add 1–2 tablespoons of dukkah on top, if desired.
