(Results in 1.5 to 2 cups approx.)
- 1 cup skinless chickpeas or 1 tetrapak box ready chickpeas
- 120 grams of tahini paste (sesame paste)
- 2 tablespoons lemon juice
- 4 to 5 garlic cloves
- Pinch of cumin (optional)
- 2 units of ice
- Olive oil
- Coriander leaves or red chili pepper/merkén to decorate
- Tika Crackers , Tortika , or with your favorite Tika Chips
Heat the oven to 180ºC. First of all, we recommend removing the center of the garlic ("hair" see photo), it is a great secret to avoid leaving excess odor or falling heavy. Wrap them in aluminum foil to roast in the oven for 50 minutes or until soft with a little olive oil. Take out and reserve.
Soak the chickpeas the night before in plenty of water. Cook the chickpeas in water for 40 to 50 minutes or until they are very tender. Strain out and save the broth. (You can also buy ready-made chickpeas in tetrapak format at any supermarket, in case you didn't manage to soak them before...)
Ideally, when they are still a little hot, put them in the juicer to grind together with the ice, the roasted garlic and the tahini. When you manage to grind them well, add salt to taste, lemon juice, pepper and a pinch of cumin (optional). If necessary, you can use a little of the reserved broth from the chickpeas to achieve the necessary creamy consistency.
Take out and decorate the top with a little olive and ají color/merkén or with olive oil and some coriander leaves.
Riding with your favorite Tika on a board, in the photo she is with Tika Chiloé , fantastic to dip!
Recipe by Chef Jesús Gutiérrez