Dave's Recipes

• 2 cans chickpeas (19 oz) or 4 cups (732 g) cooked chickpeas
• 1 tsp (6 g) baking soda

• 2 cans chickpeas (19 oz) or 4 cups (732 g) cooked chickpeas
• 1 tsp (6 g) baking soda

Place chickpeas and baking soda in a medium saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to prevent overflow and boil for about 20 minutes until chickpeas look bloated, skins fall off, and are very soft. Drain and rinse under cool water for 30 seconds. Set aside.

• ¹⁄₂ cup (120 g) lemon juice
• 2 cloves garlic, roughly chopped
• 1 ¹⁄₂ tsp sea salt, to taste

• ¹⁄₂ cup (120 g) lemon juice
• 2 cloves garlic, roughly chopped
• 1 ¹⁄₂ tsp sea salt, to taste

In a food processor or high-powered blender, combine lemon juice, garlic, and salt; process until garlic is very finely chopped. Let rest 10 minutes or longer to mellow garlic flavor.

• 1 cup (250 g) tahini

• 1 cup (250 g) tahini

Add tahini to the processor and blend until the mixture is thick and creamy, scraping down the sides as needed.

• ¹⁄₄ to ¹⁄₂ cup (59 to 118 g) ice water

• ¹⁄₄ to ¹⁄₂ cup (59 to 118 g) ice water

While running the processor, drizzle in 2 tablespoons of ice water. Scrape down and blend until ultra smooth, pale, and creamy. Add 1 to 2 more tablespoons of ice water if tahini is extra thick.

• 1 tsp ground cumin
• 2 Tbsp extra-virigin olive oil

• 1 tsp ground cumin
• 2 Tbsp extra-virigin olive oil

Add ground cumin and drained chickpeas to the processor. While blending, drizzle in olive oil. Blend about 2 minutes until super smooth, scraping sides as necessary. Add more ice water by tablespoon if needed to reach creamy texture.

Taste and adjust seasoning by adding more sea salt and lemon juice as desired for flavor and zing.

Taste and adjust seasoning by adding more sea salt and lemon juice as desired for flavor and zing.