• Measure out about a cup of chick peas
  • Soak overnight (or 8 hours) in a large pan of warm water, with 2 Tbs whey
  • Rinse and pick out any bad looking ones
  • Cover with fresh water, making sure you have at least as much water as peas
  • Cook for 2 – 2 1/2 hours, until soft, checking water from time to time
  • Drain off the water into a cup
  • Dissolve 1/4 tsp sea salt in about 1/3 cup of the water.
  • Blend the chick peas and the salted water in the food processor till smooth

Add flavourings and blend again. Choose from:

  • 2-3 cloves garlic, crushed
  • 1/2 – 1 ml of cayenne OR 1 tsp mustard
  • 1-2 Tbs lemon or lime juice

Add about 1/4 jar of tahini and process again

  • If mixture is too runny, add more tahini. If mixture is too thick, add more of the cooking liquid.

GAPS or SCD Variation

  • Use navy (haricot) beans instead of the chick peas