Total Time: 15 minutes

INGREDIENTS
Yield: 6 to 8 servings

2 cups pickled chickpeas (see recipe), drained; pickling liquid reserved
½ cup tahini, with some of its oil
¼ cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
Ground cumin and/or paprika and some chopped fresh parsley leaves for garnish.

PREPARATION
Step 1
Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea pickling liquid, oil or water as needed to produce a smooth puree.
Step 2
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Total Time: 2 days

INGREDIENTS
Yield: makes about 4 cups

1 ½ cups dried chickpeas
½ cup fresh lemon juice
1 ¼ cups distilled white vinegar
1 ¼ cups water
3 large cloves garlic, halved lengthwise
1 serrano chile, stemmed and thinly sliced
½ teaspoons kosher salt
1 (2-inch) stick of cinnamon
1 tablespoon black peppercorns
3 cardamom pods, cracked
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon fenugreek seeds
1 tablespoon coriander seeds

PREPARATION
Step 1
In a large Dutch oven, cover the chickpeas with water by at least 4 inches. Cover and bring to a boil, then continue to boil for 1 hour. Turn off the heat and let the chickpeas sit, covered, in the residual heat for another 30 minutes. Taste the chickpeas: you want them to be cooked through, but firm. Drain them, rinse them under fresh water, and drain again. You will have about 4 cups of cooked chickpeas. Transfer the chickpeas to a 2-quart jar or container. Add the Lemon juice, vinegar, water, garlic, chile, salt, cinnamon, peppercorns, and cardamom pods.
Step 2
In a small dry skillet, toast the cumin, fennel, fenugreek, and coriander seeds over medium heat for about 2 minutes, stirring frequently; the seeds will brown lightly and become fragrant. Add these to the chickpeas as well.
Step 3
Stir everything to combine; note that the chickpeas will absorb some of the brine (so don’t worry if it looks like a lot of liquid at first). Allow the pickle to sit at room temperature for 24 hours before refrigerating. It’s ready to eat the following day, and will keep refrigerated for at least 2 months.

Solomon, Karen. Asian Pickles: sweet, sour, salty, cured, and fermented preserves, First Edition, Ten Speed Press, 2013, pp. 134-135.