Ingredients

• 1 cup dried chickpeas (or 2 cups cooked)
• ½ tsp baking soda (for ultra-creamy texture—key secret!)
• ⅓ cup well-stirred tahini (high quality—look for just sesame + salt!)
• 3 tbsp fresh lemon juice
• 2 garlic cloves, grated or minced
• 2–3 tbsp ice-cold water (for fluffiness)
• 2 tbsp extra-virgin olive oil (plus more for drizzling)
• ½ tsp sea salt
• Optional: pinch of ground cumin or smoked paprika

BONUS TIP: For canned-chickpea shortcut: Use 2 (15 oz) cans—drain, rinse, then simmer 20 min with ½ tsp baking soda in fresh water. Drain and peel skins (optional but yields silkier texture).

Instructions

Cook chickpeas (best method): Soak dried chickpeas overnight in 3x water + ½ tsp baking soda. Drain, rinse, cover with fresh water + remaining ½ tsp baking soda. Simmer 45–60 min until very tender (mash easily between fingers). Drain, reserving ¼ cup cooking liquid.
In a food processor, blend tahini and lemon juice 1 min until whipped and pale.
Add garlic and salt; blend 30 sec.
Add warm chickpeas and olive oil. Blend 3–4 min, scraping sides, until ultra-smooth.
With motor running, drizzle in 2 tbsp ice water (and a splash of reserved cooking liquid if needed) until light, fluffy, and glossy.
Taste: adjust lemon (brightness), salt (depth), or cumin (earthiness).
Serve in a shallow bowl, swirled with olive oil, a dusting of paprika, and parsley.