Soak the chickpeas overnight in plenty of cold water.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.
ColanderStovePot
💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3
Drain, reserving a cup of the cooking liquid.
Colander
For the Tahini sauce
4
Mix the tahini, lemon juice, garlic and cumin and season with salt.
To assemble
5
Set aside about a quarter of the chickpeas and blend them with the tahini sauce and a little of the cooking water.
Food processor
6
Add the rest of the chickpeas, cook together 5 minutes over low heat and transfer into small bowls.
StovePot
7
Add the olive oil, paprika and parsley and serve hot.
564calories
23 gprotein
46 gcarbs
25 gfat
● protein 19%● carbs 36%● fat 45%
Per serving (141 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Chickpeas: measured in cup in this recipe: 1 cup = 200 g · 364 kcal per 100 g · More about Chickpeas →
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Ground cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Ground cumin →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
Hot paprika: measured in tsp in this recipe: 1 tsp = 2.4 g · 282 kcal per 100 g · More about Hot paprika →
🔧 Tools needed (5) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
