250g dry chickpeas
1 tsp bicarbonate of soda
250g Raw tahini paste
Juice of one lemon
1 tsp fine salt
1 tsp ground cumin
The day before: Soak dry chickpeas in water with bicarb for 10 – 12 hours overnight
Rinse chickpeas and bring to a boil in a pot; cook for 1-2 hours or until tender (you should be able to squash the chickpea between thumb and forefinger)
Decant 250ml of cooking water and set aside for use later
Once chickpeas have cooled, place in food processor.
Add cooking water and blend. Add tahini paste, spices and lemon and blend to a sauce consistency.