Sort ingredients
crabillj
QR Code
Listen
Pdf
Pour the entire can of chickpeas (do not drain first) into a pot. Add 2 cups of water and bring to a rolling boil.
Stir well and allow to bubble. You can skim the foam if needed, but I usually just reduce the heat slightly in order to manage the foam to prevent overflowing. You want this reaction to happen as this is what removes the skin from the chickpeas and helps to soften them.
You want them to be overcooked so don't worry if it stays on longer!
Rinse with cold water and set aside.
Add the garlic, lemon juice and salt to a food processor or blender. Process for one minute.
Add the tahini and blend for another minute. Drizzle in 1-2 tablespoons of ice water to help process the tahini.
Now add in the chickpeas and blend for 4-5 minutes. Feel free to drizzle in the remaining ice water if it's too thick in order to help thin it out.
Taste and adjust as needed. Add more lemon juice for brightness, tahini for richness, salt for saltiness or ice water to thin it out more. You may need to scrape down the sides and process for another couple seconds at the end to ensure everything is well incorporated.
Transfer to a serving dish and garnish. Using the back of a spoon, make a 'well' in the center and drizzle in high quality extra virgin olive oil. Sprinkle with paprika and chopped fresh Italian flat leaf parsley.