- Pressure Cooker
- Blender or Food Processor
- 1 cup dried chickpeas (I used split chickpeas which cook faster)
- 2 tablespoons tahini (sesame seed paste) (see notes after the recipe)
- salt to taste
- 1 tablespoon lemon juice or to taste
- ¼ teaspoon grated garlic
- extra virgin olive oil to serve
- chopped parsley to serve (optional)
- paprika to serve (optional)
- Rinse the chickpeas several times.
- Place the clean chickpeas in a bowl, cover with water and keep in the fridge overnight.
- Pour the chickpeas and soaking water into the pressure cooker.
- Sprinkle with a little salt and check that the water is at least an inch more than the chickpeas.
- Snap on the lid, turn the stove to high and, when the valve starts to turn, set the heat to low.
- Cook the chickpeas for 45 minutes to an hour.
- Drain the chickpeas and cool; reserve the liquid.
- Pour the chickpeas into the blender or food processor.
- Add the tahini.
- Process until smooth (see notes after the recipe).
- Pour the pureed chickpeas into a bowl. Add the lemon juice and salt to taste. Stir. When the balance is right for you, stir in the grated garlic.
- Transfer the hummus with tahini into a jar with a tight cover and keep in the fridge overnight for the flavors to develop.
- To serve, spoon the hummus into a shallow bowl, drizzle with extra virgin olive oil, sprinkle with parsley and paprika, and serve with bread, crackers or vegetable sticks.