- 1 pound dried chickpeas
- 1 1/2 teaspoons baking soda, divided
- 1/2 cup tahini
- 1/3 cup lemon juice from about 3 lemons
- 1/3 cup extra-virgin olive oil
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- Kosher salt, to taste
Place chickpeas in a large bowl and cover with twice the volume of cold water. Stir in 1 teaspoon of baking soda and let sit for 12 hours.
Drain chickpeas and transfer to a large saucepan or dutch oven and cover with twice the volume of water. Stir in remaining 1/2 teaspoon of baking soda and bring to a boil over medium heat. Reduce heat to low, cover, and simmer until chickpeas are tender throughout, about 1 hour. Drain chickpeas, reserving 1/2 cup of cooking liquid.
Peel chickpeas, discarding skins. Transfer chickpeas to the workbowl of a food processor fitted with a steel blade. Pulse until chickpeas are finely chopped, stopping to scrape down sides of bowl as necessary.
Add tahini, lemon juice, olive oil, and garlic; puree until smooth, stopping to scrape down sides of bowl as necessary. Thin with reserved cooking liquid to desired consistency. Season with salt to taste. Transfer to an airtight container and store in refrigerator for up to a week.