The night before, put the chickpeas in a large bowl and cover with twice their column of water. Soak overnight.
The next day, drain the chickpeas. Heat a saucepan over high heat and add the drained chickpeas and baking soda. Cook for 3 minutes, stirring constantly. Add the water and skim off any foam and skins that float to the surface. They'll need to cook 20-40 minutes or even longer, until very tender, but not quite mushy.
Drain the chickpeas ( should have about 3-2/3 cups). Put chickpeas into food processor and process until you get a stiff paste. While the machine is still running, add the tahini paste, lemon juice, garlic, and 1-1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for five minutes, until very smooth and creamy.
Transfer to a bowl, cover with plastic wrap, and let it rest for 30 minutes. Drizzle with olive oil when serving.
From: FOOD52 e-mail, 6/5/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (40%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10352.2mg||357 %|
|Potassium 55.8mg||1 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.4g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 25
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.