Note:

If planning on garnishing with a few chickpeas, reserve and set aside before starting the recipe.

Add rinsed chickpeas to a pot, along with 2 cans worth of water and the baking soda. Bring to a boil, reduce to a good simmer, and continue simmering for 10 to 15 minutes. The chickpeas should be very soft; test by pressing one between your thumb and index finger. It should easily “squish.” They’ll look broken, the skins separating, but that’s okay. Strain, reserving about 1/4 cup of the water,  and rinse the chickpeas in the strainer with cold water. Drain well.

In the meantime, add the garlic and lemon juice to a food processor (a blender will work if it can handle the job) and pulse as needed, scraping down, until the garlic has broken down. Allow it to sit in the juice until the chickpeas are ready.

Once well drained, add chickpeas to the food processor along with the tablespoon olive oil and process for at least three minutes. Time it, and if not smooth enough, go longer. Stop if the equipment is beginning to get hot. If necessary, add the reserved cooking water, a tablespoon at a time, to help the food processor along. If the food processor appears to be overworking or getting hot, stop for a minute or two.

Look for the mass to turn creamy and slowly move from top to bottom as the blades turn. If necessary, add a little more water by tablespoon. Stop and scrape down several times, paying special attention to the area beneath the blades and edges of the bowl.

When the chickpeas are finished, add the tahini, blending until incorporated, then the salt to taste.

Place in a bowl, smooth the top, and using a teaspoon, make a swirl over the top. Drizzle with olive oil and garnish as desired.

Nutrition based on 1/4 cup serving: