Ingredients
250 g dried chickpeas ½ tsp bicarbonate of soda 2 tbsp lemon juice 1 tsp olive oil 2 cloves garlic ¼ tsp cumin ¼ tsp salt 50 g tahini 150 ml chickpea cooking liquid 100 g unsalted butter 1 tsp smoked paprika
Method
Soak the chickpeas overnight Soak the chickpeas overnight Drain and transfer to a large pan, cover with plenty of cold water, add the bicarbonate of soda. Bring to the boil, then reduce to simmer and cook ~1 h 30 (or until quite soft). Soak the chickpeas overnight Drain and transfer to a large pan, cover with plenty of cold water, add the bicarbonate of soda. Bring to the boil, then reduce to simmer and cook ~1 h 30 (or until quite soft). Soak the chickpeas overnight Drain and transfer to a pan, cover with cold water, add the bicarbonate of soda. Bring to the boil, simmer 3 hours Drain and reserve some cooking liquid Cool Blend chickpeas Add garlic, remaining lemon juice, cumin and salt, and ~150 ml cooking liquid Blend until completely smooth Add the tahini and blend again Melt butter Strain butter and season with paprika and salt Keep warm until serving.
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