Boil 6 cups of water and cook

Combine chickpeas, 1 teaspoon baking soda, and salt in a large bowl. Cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.

Mix 1 jar of SoCo Tahini and fill the same jar with cold water, add 1 squeezed lemon and mix with a fork till you get a creamy whiter texture, if needeBoil 6 cups of water and cook the chickpeas till you see white foam. Then add baking soda, 1 tablespoon of salt, add canola oil and garlic. Reduce heat, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 2-3 hrs. Check on chickpeas occasionally and top up with more water if needed, they should be fully covered. Once ready put aside and add some salt and a little bit of lemon.d thin more till you get a smooth consistency.

In a mixing bowl, combine whipped tahini with chickpeas and chopped green onion. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce.

Spoon onto a serving dish, drizzle with olive oil and serve with warm pita bread.