Makes: approx. 3 cups Cooking time: approx. 1 1/2 hours
* 1 ½ cups organic chick peas, soaked overnight (filter water not tap)
* Filtered Water (not tap)
* 2 teaspoons Celtic salt (84 minerals) * 2 cloves garlic; ¾ cup Tahini * 1 cup lemon juice * ¼ teaspoons cumin (optional) * Pinch cayenne pepper and 2 tablespoons chopped parsley to garnish
Drain the soaked chick peas, place in a pot add three times their amount of filtered water. Add 1 teaspoon of Celtic salt and bring to boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft - approx. 1 hour. Drain liquid off and reserve.
Reserve ½ cup of the whole chick peas for garnish. Place the chick peas in a blender or Thermomix using the chick pea liquid pour in the blender or Thermomix. The liquid should just cover the chick peas. Place garlic and 1 teaspoon of Celtic salt, blend it into a puree. Now place in the Tahini and the lemon juice. Blend the mixture till thick and creamy consistency. Adjust salt and lemon to taste.
Serve on a platter garnish with a pinch of cayenne pepper, parsley and reserved chick peas.