Place chickpeas & baking soda in a medium saucepan. Cover the chickpeas with several inches of water, then bring the mixture to a boil. Continue boiling for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. Drain & run under cool water. Set aside (no need to peel the chickpeas!!!).
In a food processor, combine the lemon juice, garlic, salt, and tahini until thick and creamy (about 5-8 minutes - it will thicken a lot just give it time!)
Add the cumin, olive oil, and drained chickpeas. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary. Add 1-2 tbsp ice water if too thick.
Taste, and adjust as necessary with salt, additional lemon juice, or anything else you’d like! Chill for at least 30 minutes, serve, & enjoy!
Servings 8
Serving Size 1/4 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.