Step 1

Place dried chick peas in a glass bowl and cover with water. Chick peas will double in size, make sure there is enough water covering so they will still be submerged as they soak. Soak overnight, or a minimum of 8 hours. Drain. Rinse. Drain again.

Step 2

Place drained chick peas in a medium sauce pan. Sprinkle with baking soda, add the garlic cloves and then add enough water to cover chickpeas by 2-3”. Bring to a boil, reduce heat and simmer for 60-75 minutes, skimming off skins and any foam that float to the top. Chickpeas should be tender enough to squish when held between thumb and forefinger, but not mushy.Or, use your INSTANT-POT....directions in the notes below.

Step 3

Drain and rinse the cooked chickpeas until there are no bubbles. You should have about 3 cups (approximately 2 cans). Add the cooked garlic to the bowl of food processor. Peel the skins off chickpeas. This should be easy to do by rubbing with a clean kitchen towel. Discard skins and add the peeled chickpeas to the food processor, reserving ¼ cup of cooked chickpeas for use when serving. Add the tahini, lemon juice, salt and cumin. Process until smooth. Leave the food processor running and add half of the water. Continue to process adding remaining water 1 Tablespoon at a time. You may not need it all. Add in additional tahini or water depending on the consistency you want to achieve. More tahini=creamier, more water=thinner. Taste for seasoning, adding additional salt or lemon juice.

Step 4

Serve at room temperature. Sprinkle on the chick peas that were set aside and some paprika or za'atar.