** Tehina is the Israeli word for the Greek word tahini. **
1 cup dried chickpeas
1 teaspoons baking soda
1½ cups Tehina Sauce
1 teaspoon kosher salt
¼ teaspoon ground cumin
Chopped fresh parsley
Olive oil, for drizzling
¾ cup lemon juice
1½ teaspoons kosher salt
2 generous cups tehina
½ teaspoon ground cumin
Add the tehina to the lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt. Whisk the mixture together until smooth adding water slowly to thin it out. Whish until you have a perfectly smooth, creamy, thick sauce. Add more cumin and salt to taste.
Place the chickpeas in a large bowl and cover with water. Soak the chickpeas overnight at room temperature. Drain the chickpeas and rinse.
Place the chickpeas in a large pot with 1 teaspoon of baking soda and add cold water to cover by at least a few inches. Bring the chickpeas to a boil over high heat, skimming off any impurities that rises to the surface. Lower the heat to medium, cover the pot, and simmer for about 1 hour, until they are a bit overcooked and a little mushy. Drain.
Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and creamy.
Serve with a drizzle of good olive oil, cumin and fresh parsley to taste.