Method:

1. Inspect the chickpeas for any damaged grains, stones, and any possible debris, then throw them away.

2. Wash the chickpeas until the water is clear; you will need to wash them several times.

3. Place them in a pot of water together with a tablespoon of baking soda and let them soak overnight.

4. The next day, wash them and put them in a pot of fresh water to soak for a few additional hours.

5. Thoroughly wash the chickpeas, then put them in a pot filled with water then add the rest of the baking soda.

6. Cook for 1-1 ½ hours, until the chickpeas are tender to the point that they can be smashed by pressing them between two fingers. While the chickpeas are cooking it is recommended to change the water midway during cooking. Also, as the chickpeas are cooking, remove any foam or peels that come to the surface.

7. Once cooked, strain the chickpeas but reserve the cooking water for later.

8. Grind the chickpeas in a food processor, then wait until they cool a bit before continuing.

9. When cooled a bit, add the remaining ingredients and grind to the desired texture. If it’s still too thick, add some of the cooking water.

10. Serve warm, topped with olive oil, and garnished with chopped parsley.