Step 1

Place the chickpeas and baking soda in a pot and cover with water, about 2 inches. Bring the chickpeas to a boil and then turn down the heat to maintain a simmer for about 15-20 min.

Step 2

Drain the chickpeas into a colander and place them back into the pot and fill it with cold water. Using your hands, swish the water and chickpeas around to remove the skins.

Step 3

Using a small sieve or your hands, remove the skins from the surface of the water. You will need to swish the water a few times to make sure you get the majority of the skins from the water. Once you feel you haver removed as many skins as you can, drain the chickpeas. Pick out any leftover skins. No need to get all of the skins! That will take you forever. Just get as many as you can.

Step 4

Place the chickpeas, tahini, lemon juice, olive oil, kosher salt and cumin into the bowl of a food processor or high-speed blender.

Step 5

Blend these ingredients while streaming in the water. I use about ⅓ of a cup but add as much water as necessary to get to your desired consistency.

Step 6

Store in an air-tight container in the fridge for up to 1 week.