Summary

Ingredients

• 350 g chickpeas
• 1 pinch baking soda
• 1 teaspoon herbal salt
• 1 teaspoon cumin powder
• Teaspoon cayenne pepper
• 4 clove (s) garlic, chopped
• 3 tablespoon lemon juice, freshly squeezed
• 3 tablespoon olive oil or melted coconut oil
• Tbsp sesame paste

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Instructions

1. Rinse the chickpeas in the colander and soak them in plenty of cold water for 12 hours.
2. Put the chickpeas with the soaking water and baking soda in a saucepan, slowly bring to the boil and simmer on a low heat for 2 hours. After about 20 minutes of cooking, skim off the foam with a spoon or sieve. Mix the cooked ingredients with the spices and allow to cool.
3. Mix the cooled chickpeas with the garlic and lemon juice and puree finely with the hand blender. Fold in the oil and sesame paste. Season to taste with freshly ground salt and pepper and let steep for 2 hours.
4. It tastes great on corn wafers, pita bread or as a dip for vegetable sticks or tortilla chips.