Ingredients

• 1 lb. Chickpeas

• 1 tsp Baking Soda

• 2 Qt Water

• 1 Bay leaf

• ½ Cup Tahini Paste

• 2 Tbsp Garlic Puree

• 4 Fl oz Lemon Juice

• 1 Tbsp Cumin

• 2 tsp Kosher Salt

Preparation

1. Soak Chickpeas in 2 qt of water and 1 tsp baking soda overnight for 24 hours.

2. Rub chickpeas aggressively while soaking in water to release skins. Skim skins off the top, drain and rinse the chickpeas in a colander.

3. In a stockpot over medium heat, bring chickpeas, bay leaf and 2 qts of water to a boil and reduce to a simmer. Cook until very tender (about 60 minutes).

4. Drain Chickpeas, remove bay leaf and layout on a sheet pan to air dry for 10 minutes.

5. In a food processor, combine all ingredients and puree until smooth and well incorporated (about 2 minutes).

6. Season to taste and cool.