Whole chickpeas are tossed in a bright tahini sauce for this easy-as-can-be spread.
Za'atar, paprika, toasted pine nuts, and/or chopped fresh parsley, for garnish Combine chickpeas, 1 teaspoon baking soda, and 2 tablespoons salt in a large bowl. Cover with 6 cups cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.
Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.
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