| Yield 1X: | 128.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Sesame, garlic | ||
| Portions: | 32.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 4.4.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Chickpeas | 1 | 8.00 | 3 | |
| Baking soda (Tbls.) | 2.00 | 4.00 | ||
| Water to cover | ||||
| Baking soda (Tbls.) | 2.00 | 4.00 | ||
| Water to cover | ||||
| Prepared tahini (1 lb. batch) | 1.00 | 2.00 | ||
| Cumin | 0.13 | 0.25 |
Carefully measure and prepare all ingredients. Soak the chickpeas overnight with enough water to cover twice and 2 Tbls. of baking soda. The next day, drain, and transfer to a suitable pot. Cover with water and add 2 more tablespoons of baking soda. Bring to a boil, reduce to a simmer, and cook until completely soft. Remove a small amount of peas for garnish if desired, then cook for 10 more minutes.
Drain, and transfer to the robot coupe. Process until completely smooth, then process for five minutes more. Transfer to a suitble mixing bowl, and add the prepared tahini and cumin. Mix until uniform and smooth.
Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.