our Italian Cooking
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Transfer the soaked chickpeas to a saucepan. Add baking soda.
Mix the baking soda into the chickpeas lifting repeatedly the pan. Avoid stirring with a spoon.
Cover the chickpeas with water, turn the heat to medium low and bring the water to a slow simmer. Boil without stirring for about 45 minutes or until the chickpeas are tender. It is normal for the chickpeas to produce foam while cooking.
Using a slotted spoon, transfer the chickpeas to a food mill.
Take the food mill to the sink and rinse the chickpeas. Shake the food mill well to drain the water out.
Reduce the chickpeas to a fine paste.
Transfer the chickpeas paste to a bowl. Add the mashed garlic.
Add the tahini, the lemon juice and the salt. Combine thoroughly together. Taste and adjust the ingredients as necessary.
Transfer to a serving dish. Decorate with paprika, parsley, and extra-virgin olive oil.
1/2 lb (220 gr) dry chickpeas
1 teaspoon baking soda
2 garlic cloves, mashed
8 tablespoon tahini (*)
3/4 cup lemon juice
2 teaspoon salt
4 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 tablespoons parsley leaves
(*) Tahini is a paste made combining ground toasted sesame seed and vegetable oil. Is found in all major grocery stores and Middle Eastern style stores.
Place the dry chickpeas in a pan the night before the preparation. Cover with water and let the chickpeas soak overnight. The day after, when you are ready to cook, drain the chickpeas.