• 200 grams chickpeas (or 450 if already soaked/canned)
• 1 teaspoon flat soda
• 80 grams ice
• 15 grams olive oil
• 20 grams lemon juice
• 1 teaspoon salt
• 1 teaspoon cumin
• 175 grams tahini

Cook soaked chickpeas in water for 3 hours.

Add onion and 3-4 cloves garlic, and boil for another 1.5 hours.

Strain and blend quickly with ice.

Add remaining ingredients and blend until smooth.

Adjust thickness with tahini and water/oil as desired.