Blending whole garlic cloves in lemon juice prevents harsher garlic flavors from forming, leaving the sauce aromatic instead of pungent.
Whisking together the tahini and water slowly and thoroughly makes a light, smooth sauce.
The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov’s Zahav. With this much garlic you’d think it’d be overwhelming, but don’t worry, it stays quite mild due to blending it in the lemon juice.
1/2 pound dried chickpeas (1 generous cup; 225g); see note
2 teaspoons (12g) baking soda, divided
Kosher salt
1 small onion, split in half
1 small stalk celery
1 small carrot
2 medium cloves garlic
2 bay leaves
1 1/2 cups (350ml) Tahini Sauce With Garlic and Lemon
Extra-virgin olive oil, for serving
Za’atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving
Directions
Combine beans, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) kosher salt in a large bowl and cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.
