Servings: 4 people
- 1 cup dry chickpeas soaked or quick-soaked
- 4 cups water
- 1 bay leaf
- 3 garlic cloves finely chopped
- 2 tablespoons tahini
- ½ teaspoon sea salt or to taste
- 1 lemon juiced
- ¼ teaspoon cumin powder
- ½ bunch parsley chopped (about ¼ cup of leaves)
- ¼ teaspoon paprika
- 2 tablespoons extra virgin olive oil
- Rinse the chickpeas and put them in the cooker with the water and bay leaf. Close the lid and set the valve to the pressure position. Pressure cook on HIGH for 15 minutes. If using an electric unit, pressure cook on HIGH for 18 minutes.
- When time is up, open the cooker using the natural release method. Once all the pressure is released, drain the chickpeas, reserving all of the cooking liquid – you will need some of this to add back when pureeing the chickpeas.
- Optionally pull out some whole chickpeas to reserve for the garnish and then pour chickpeas into food processor, or puree with an immersion blender or potato masher.
- Add the garlic, tahini and ½ a cup of cooking liquid into the food processor or the cooker if using an immersion blender/potato masher. Puree the mixture to your liking, slowly adding back enough cooking liquid to get to the right consistency (generally about a cup total).
- When the hummus has reached the right consistency, add the lemon and salt and mix well. Transfer the mixture into a communal dipping bowl, drizzle with olive oil. Sprinkle with paprika and fresh parsley, and a few whole cooked chickpeas (if usinand serve.
Calories: 300kcal | Carbohydrates: 35g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 319mg | Potassium: 518mg | Fiber: 10g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 4mg