- 1lb dried chickpeas
- 2 tbsp + 4 tbsp minced garlic
- 2 bay leaves
- 2 tsp salt
- 1 cup olive oil
Soak chickpeas overnight in water. Drain and then put in stock pot with water just covering. Add 2 tbsp garlic, bay leaves, a dash of salt and pepper. Cook for about 2 hours or until soft. (I left them to cool overnight, but you don’t have to.) Drain excess liquid. Puree chickpeas in a blender slowly adding olive oil until you get a smooth creamy mixture. Blend in 4 tbsp garlic and 2 tsp salt. Taste and add more salt as desired.
For my blender size, I had to split the chickpeas into 3 portions so as not to over tax the motor. You can also make this from canned chickpeas to save time, but I recommend draining and rinsing them well.