Ingredients:

  • 1.5 cups cooked chickpeas, rinsed and drained
  • 0.5 tsp baking soda
  • 4 tbsp ice water
  • 4 cloves fresh garlic, minced
  • 0.5 cup high-quality hulled tahini
  • 3 tbsp fresh lemon juice
  • 1 tsp red pepper flakes
  • 0.5 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp ground cumin
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Place canned or soaked chickpeas in a saucepan with enough water to cover by 2 inches. Add 1/2 tsp baking soda and boil for 20 minutes until chickpeas are very soft and skins are translucent. Drain and rinse with cool water.
  2. In a food processor, combine lemon juice, minced garlic, and salt. Let the mixture sit for 5 minutes to mellow the raw garlic bite.
  3. Add the tahini to the lemon-garlic mixture. Process for 1-2 minutes until the mixture becomes thick, pale, and creamy.
  4. Add the cumin, cayenne, smoked paprika, and red pepper flakes to the food processor. Pulse until well combined.
  5. Add the softened chickpeas to the processor. Blend for 3 full minutes, scraping down the sides halfway through, to ensure maximum smoothness.
  6. While the processor is running, slowly drizzle in the ice-cold water. This creates an emulsion for a light, mousse-like texture.
  7. Taste and adjust salt or heat as needed. Serve with a drizzle of extra virgin olive oil and desired garnishes.