Let dried chickpea soak in cold water overnight or at least for 8 hours. Water must cover nut completely.
Pour out water and rinse chickpea. Then add some clean water and boil for 1.5 or 2 hours over low heat till it gets smooth. Put some salt 10 minutes before it is ready.
A well-boiled chickpea must easily squash.
Put the sesame onto the hot frying pan and fry with intermittent mixing over average heat till golden.
Blender the rest of the sesame seeds, add oil and salt and keep whipping until smooth. You should obtain a little weak paste.
Put tahini into the blender, add juice from a lemon, olive oil, salt and cumin and whip up a bit. This way you’ll make your sesame paste more creamy. Then add chickpea piece by piece and blender until smooth.
While blending, add some chickpea broth. You should have a thick creamy paste. Put some salt if needed.
Ingredients
Directions
Let dried chickpea soak in cold water overnight or at least for 8 hours. Water must cover nut completely.
Pour out water and rinse chickpea. Then add some clean water and boil for 1.5 or 2 hours over low heat till it gets smooth. Put some salt 10 minutes before it is ready.
A well-boiled chickpea must easily squash.
Put the sesame onto the hot frying pan and fry with intermittent mixing over average heat till golden.
Blender the rest of the sesame seeds, add oil and salt and keep whipping until smooth. You should obtain a little weak paste.
Put tahini into the blender, add juice from a lemon, olive oil, salt and cumin and whip up a bit. This way you’ll make your sesame paste more creamy. Then add chickpea piece by piece and blender until smooth.
While blending, add some chickpea broth. You should have a thick creamy paste. Put some salt if needed.
