1/2 lb (220 gr) dry chickpeas
1 teaspoon baking soda
2 garlic cloves, mashed
8 tablespoon tahini (*)
3/4 cup lemon juice
2 teaspoon salt
4 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 tablespoons parsley leaves
(*) Tahini is a paste made combining ground toasted sesame seed and vegetable oil. Is found in all major grocery stores and Middle Eastern style stores.
Place the dry chickpeas in a pan the night before the preparation. Cover with water and let the chickpeas soak overnight. The day after, when you are ready to cook, drain the chickpeas.
Transfer the soaked chickpeas to a saucepan. Add baking soda.
Mix the baking soda into the chickpeas lifting repeatedly the pan. Avoid stirring with a spoon.
Cover the chickpeas with water, turn the heat to medium low and bring the water to a slow simmer. Boil without stirring for about 45 minutes or until the chickpeas are tender. It is normal for the chickpeas to produce foam while cooking.
Using a slotted spoon, transfer the chickpeas to a food mill.
Take the food mill to the sink and rinse the chickpeas. Shake the food mill well to drain the water out.
Reduce the chickpeas to a fine paste.
Transfer the chickpeas paste to a bowl. Add the mashed garlic.
Add the tahini, the lemon juice and the salt. Combine thoroughly together. Taste and adjust the ingredients as necessary.
Transfer to a serving dish. Decorate with paprika, parsley, and extra-virgin olive oil.