Instructions

1. 1
   The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.
2. 2
   Rinse.
3. 3
   Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.
4. 4
   Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.
5. 5
   Pour out the water. If desired, some can be reserved to add later, for extra flavor.
6. 6
   Mash the chickpeas by pressing them through a pasta sieve or use a food processor.
7. 7
   Let it cool for 10 minutes.
8. 8
   Add tahini and water until you get the right consistency.
9. 9
   Season with salt, ground cumin, and coriander leaves.