this post was submitted on 26 Oct 2023
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Yes, I soak the chickpeas overnight, I use like 1 cup dry. More than that and my food processor has a bad time
You can probably find a recipe on the web to help with the numbers. Salt, paprika, sumac, and pepper are all like, a lil dash "to taste" Everything else is real amounts. I'd say chickpeas:tahini is probably like a 6:1 ratio? Tahini:lemon maybe 1:1?
Again, I just kinda eyeball it based on consistency and taste.
So, apparently 1 cup of dry chickpeas is 3 cups cooked so next time I do this, I'll try to measure amounts and write up a recipe, but here's my guess. Try it and lemme know how it goes!
3 cups cooked chickpeas (cooked with 1tsp baking soda.)
I guess half a cup tahini
juice of 1 big lemon and a little shred of zest
A solid "gluggle" of olive oil
2-3 cloves garlic, depending on size (all the recipes i see online say 1 clove lmao no)
like a teaspoon of cumin
Aquafaba, amount will vary, use to correct texture
salt, smoked paprika, sumac, pepper to taste
For anyone wanting to shortcut with canned
. 3 cups ~ 2 15oz cans. Pop them with the aquafaba (the bean water) in the microwave for a bit to soften them if needed.