Step 1

Fill chickpeas with 4 cups of cold water, add 1 tbsp. of baking soda and leave overnight to swell. The next day, rinse thoroughly, pour clean water and boil until the chickpeas become soft. Transfer to cold water and rub gently with your hands to remove all the scales.

Step 2

Transfer the chickpeas to the bowl of a blender, leaving a few peas for decoration. Blend into a smooth puree, adding a little of the liquid in which it was cooked, or simply boiling water.

Step 3

Add the tahini, lemon juice, crushed garlic, spices and salt. Whisk again and add the olive oil.