INSTRUCTIONS 1. Place the chickpeas in a medium saucepan and add baking soda. 2. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. 3. Continue boiling, reducing heat if needed, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they are soft. 4. In a mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe, boiling softens them enough to process smoothly). 5. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is very finely chopped. 6. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. 7. While running the food processor, drizzle in 2 Tbsp. ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale, and creamy. 8. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. 9. Add more ice water by the Tbsp. if needed, until desired consistency. 10. Feel free to add in any mix-ins, such as roasted red peppers, roasted garlic, or pesto and blend until incorporated. 11. Place in a serving dish and garnish with your choice of olive oil, spices or fresh herbs.
This high-fiber dip also includes healthy fats, proteins, and antioxidants making it the perfect snack for heart health, blood sugars, aging well, and weight management. NutritionNotes
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