Sort ingredients
tom1989
QR Code
Listen
Pdf
Place soaked chickpeas in a pot, add water, bicarb, two garlic cloves and bay leaf and bring to a boil, continuously stirring as the water comes up to temperature.
Using a ladle, skim the scum that comes to the surface.
Cook for about 30 minutes, or until the chickpeas have no resistance when pressed between your fingers.
Strain, taking out the garlic and the bay leaf, and set aside cooked chickpeas.
If making your own toum, peel and roughly chop the garlic cloves, then place them in a chilled blender with salt and lemon juice.
Blend for around 2 minutes, until smooth, scraping down the sides occasionally.
Add the oil very slowly, as if making a mayonnaise, and blend on high until emulsified.
Continue to dribble the oil in slowly, until it’s all absorbed. Add the remaining ice.
Place cooked hot chickpeas, fermented chickpeas and chickpea liquid in a food processor.
Pulse for 2 minutes and continue to scrape the sides.
Add the ice and tahini and blend for a further 2 minutes.
Add cumin powder, salt and lemon juice.
Once it’s reached a smooth, whipped consistency, add the toum and blend for another minute.
Drizzle a small amount of olive oil on top so a skin doesn’t form.