Ingredients

  • 2 cups of chickpeas (preferably small)
  • Flat teaspoon of baking soda
  • 2 cups of raw Prince Tahini at room temperature
  • 1 cup of (store-bought) hummus spread at room temperature


Instructions

  • 2 hot peppers (without the stem or seeds) 4 chopped garlic cloves
  • 1/ 3 cup of fresh lemon juice
  • 2/ 3 cup of olive oil
  • 1 tablespoon of sweet paprika (optional) 1 tablespoon of cumin (optional)

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Preparation

Soak chickpeas in water for 24 hours. Keep in a cool place, or in the refrigerator for 36 hours, occasionally replacing the water. Puree hot peppers and garlic cloves in a food processor or by mashing with a pestle and mortar.
Cook chickpeas with the baking soda for 2 hours, or until they are completely soft, and then strain them. Mix the tahini and the hummus. Add the warm chickpeas and mix thoroughly. Transfer to serving dishes, and pour olive oil and lemon juice onto each dish. Garnish with pepper and garlic paste,
and serve with warm pita bread.