A Middle Eastern vegan dish built on whole ingredients.

Servings: 6
Active time: 30 min
Total time: 8 h 30 min (including soaking time)

Organic sourcing

Chickpeas and tahini generally have low pesticide residue, but buying organic ensures chemical-free production. Lemons can have pesticide residue, so opt for organic.

Ingredients

• 1 cup dried chickpeas
• 1/2 tsp baking soda
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, crushed
• 1/4 cup extra-virgin olive oil
• to taste sea salt
• 1/4 tsp ground cumin
• to taste water (as needed for consistency)
• to taste paprika or sumac for garnish
• to taste fresh parsley, chopped for garnish

Method

1. Rinse the chickpeas and soak them in plenty of water overnight.
2. Drain and rinse the soaked chickpeas. Add them to a pot with the baking soda.
3. Cover with fresh water and bring to a boil, then simmer until chickpeas are tender, about 1-1.5 hours.
4. Drain the cooked chickpeas, reserving some cooking water, and let them cool slightly.
5. In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin.
6. Blend until smooth, adding reserved cooking water as necessary to reach desired consistency.
7. Taste and adjust seasoning with more salt or lemon juice if needed.
8. Serve in a bowl, garnished with paprika or sumac and fresh parsley.

Notes

• If pressed for time, chickpeas can be cooked in a pressure cooker.
• Pair with whole grain pita or fresh vegetables for dipping.
• For a smoother texture, peel the chickpeas before blending.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Middle Eastern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.