6 qt pot food processor mixing bowl 1 lb chickpeas (garbanzos) water 4 Tblsp Tahini (sesame seed paste) ½ cup lemon juice 8 cloves garlic (large) 1 tsp cumin kosher salt white pepper olive oil clean chickpeas; cover with water, soak overnight bring to a boil, skim; lower heat to gentle boil, cook ~1 hour 'til soft enough to smash between fingers mince garlic; sprinkle with salt, mash in mortar; add 2 Tblsp lemon juice; reserve RESERVE LIQUID; drain in batches, puree chickpeas with tahini; add SMALL AMOUNTS of cooking liquid add garlic/lemon mixture, remaining lemon juice, remaining tahini, salt, white pepper, cumin; mix well adjust lemon juice (probably needs ⅝ cup total), tahini (6 Tblsp total), salt (a lot, but go slow), white pepper (go slow), and if necessary, garlic
Time: two hours (plus 8 - 12 hours soaking time)
Precision: 1.
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