1 pound dry chickpeas
1 tablespoon baking soda
1 whole head garlic, skin on
12 ounces unhulled sesame paste
4 ounces grape seed oil
2 ounces fresh-squeezed lemon juice
4 ounces unhulled sesame paste
1/2 cup warm water
2 ounces lemon juice
1 clove garlic, germ removed
4 ounces extra-virgin olive oil (preferably from Turkey or Israel)
2 ounces extra-virgin olive oil (preferably from Turkey or Israel)
1/4 cup fresh Italian parsley, chopped
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