Directions
- 1Submerge dried chickpeas in water and let them soak overnight.
- 2Drain the water and put the chickpeas in a large pot. Add clean water.
- 3Bring the chickpeas to a light boil. Add a tiny bit of baking soda to speed up the cooking process. Remove any foam that forms on top.
- 4Reduce the heat to low and cook for a couple of hours until tender.
- 5Drain the chickpeas and put them in a container. Freeze to cool down. IMPORTANT: Do not put warm chickpeas in the food processor.
- 6Add the cold chickpeas to the food processor.
- 7Add tahini (sesame paste). Pulse until dry and clumpy.
- 8Add lemon juice, a little cold water, a generous pinch of salt, and optionally, a pinch of cumin.
- 9Blend again until smooth.
- 10In a scorching hot pan, add clarified butter and then add cubed lean beef. Season with a hefty pinch of salt.
- 11Cook until nicely charred.
Ingredients
- 1 cup dried chickpeas
- 2 cups water
- 1 pinch baking soda
- 1 cup tahini
- 1 cup lemon juice
- 1 cup cold water
- 1 generous pinch salt
- 1 pinch cumin
- 1 cup clarified butter
- 1 cup lean beef
Equipment
large bowllarge potfood processor
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