- 450 g (dry) chickpeas
- 50 g tahini
- 2-4 lemons
- 3-6 tbsp olive oil
- 5 tbsp cumin (ground)
- 1 tbsp paprika
- 1 tbsp sumac
- 0.5 tbsp garlic powder
- 0.25 tbsp chili powder
- 1 tsp salt
If canned (which they should be), drain chickpeas, saving liquid in a small container.
Rinse chickpease very thoroughly, until they stop foaming, and allow to dry well.
Get them as dry as possible, so the liquid can be replaced by lemon juice.
Mix all the spices.
The quantities need to adjust to the strength of your spices. A ratio of about 20:4:4:2:1 of cumin/paprika/sumac/garlic/chili is a good starting point.
Juice the lemons.
Combine chickpeas, tahini, 3 tbsp olive oil, half of the lemon juice, and spices in a large bowl.
Blend for 30-60 seconds with a stick blender, trying to break up any solid chickpeas.
Begin alternating between adding more liquid and blending for 5-10 seconds until you reach a good consistency.
Add lemon first, until exhausted. Then olive oil, until unreasonably fatty. Then saved chickpea liquid (aguafaba). Finally, water if all else fails. Try not to over-blend, but also not to over-thin. It's a delicate balance.
Salt to taste, vigorously stirring salt additions in with a spatula instead of further blending.
It can take a surprising amount of salt, but be very careful not to over-salt or stir unevenly.
Serve with pita.
Improves when chilled for 8-12 hours before serving. Keeps for several days, but consistency gets worse.