Ingredients
- ½ lb. dried chickpeas
- 2 tsp. baking soda, divided
- 1 tsp. salt
- 1 onion, divided
- 1 stalk celery
- 1 carrot
- 2 cloves garlic
- 2 bay leaves
- 1 sprig rosemary
- 1½ cups tahini
- ¼ cup lemon juice
- ⅓ cup parsley, chopped
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Instructions
- Combine chickpeas and 1 teaspoon baking soda in a large bowl. Cover with cold water and stir to dissolve baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.
- In a large, heavy-bottomed pot, combine chickpeas, remaining 1 teaspoon baking soda, salt, onion, celery, carrot, garlic, bay leaves, and rosemary. Cover with water and bring to a boil over high heat.
- Reduce heat and simmer, covered, until chickpeas are tender, about an hour and a half. Add water as needed to keep from boiling dry.
- Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking liquid.
- In a blender combine tahini, lemon juice, and a quarter of the cooked chickpeas. Purée thoroughly. Thin with reserved cooking liquid if necessary.
- In a mixing bowl, combine tahini mixture with parsley and remaining chickpeas to serve.