1 lb. Chickpeas
1 tsp Baking Soda
2 Qt Water
1 Bay leaf
½ Cup Tahini Paste
2 Tbsp Garlic Puree
4 Fl oz Lemon Juice
1 Tbsp Cumin
2 tsp Kosher Salt
Soak Chickpeas in 2 qt of water and 1 tsp baking soda overnight for 24 hours.
Rub chickpeas aggressively while soaking in water to release skins. Skim skins off the top, drain and rinse the chickpeas in a colander.
In a stockpot over medium heat, bring chickpeas, bay leaf and 2 qts of water to a boil and reduce to a simmer. Cook until very tender (about 60 minutes).
Drain Chickpeas, remove bay leaf and layout on a sheet pan to air dry for 10 minutes.
In a food processor, combine all ingredients and puree until smooth and well incorporated (about 2 minutes).
Season to taste and cool.