Retrieved and adapted from the New York Times Cooking.
- 1 cup of dried chickpeas
- 1 lemon’s worth of juice
- 4 cloves garlic, pressed
- sesame seeds
- ice cubes
Soak chickpeas overnight in water.
Drain chickpeas and simmer on the stovetop until tender. Skim off any foam and any skins that float to the surface. This should take around 30 min.
Drain chickpeas again. Put all ingredients (except for water) into a food processor or Vitamix. Blend until it’s reached a consistency you like: smooth and creamy. If using a Vitamix, start on 1 and gradually increase to 10. If it gets stuck, add in ice cubes one at a time each time it gets stuck.