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3 c chickpeas, dried or canned

1½ tsp baking soda, if using dried chickpeas

1-2 garlic cloves, minced

2 ice cubes

⅓ c tahini

½ tsp kosher salt

Juice of 1 lemon

Extra virgin olive oil (to serve)

Sumac (to serve)

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If using canned chickpeas, you can skip to step 5.

1. Place dried chickpeas in a large bowl, cover with water, and soak overnight.

2. The next day, drain the chickpeas. Cover with 2" of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1½-2 hours.

3. Add baking soda to the water with the chickpeas. Leave for a few minutes, then turn off the heat.

4. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.

5. Set aside a few chickpeas for garnish, if you would like. Add cooked (or canned) chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.

6. While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for ~4-5 minutes. Check consistency: if too thick, run the processor and slowly add a little water, 1 Tbsp at a time, until you reach the desired silky smooth consistency.

7. To serve, spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with reserved chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.

Tags: condiment, dairy-free, dip, egg-free, eggless, gluten-free, homemade, make-ahead, Middle Eastern, nut-free, sauce, veg, vegan, vegetarian