Units
Ingredients
- 200 grams chickpeas dried
- 8 cups water
- 140 grams onion (1 small )
- ½ cup boiling liquid (from the chickpeas)
- ⅓ cup tahini
- 2 tablespoons olive oil (plus more for serving)
- 2 tablespoons lemon juice
- 5 grams garlic (1 medium clove)
- 1 teaspoon salt
- flat-leaf parsley (garnish)
- sumac (garnish)
Instructions
- Wash the dried 200 grams chickpeas removing any foreign debris.
- Add the chickpeas to a pressure cooker along with 8 cups water and the 140 grams onion. Seal the lid and bring the cooker up to high pressure. Once it starts whistling, set the timer for 1 hour
- When the timer goes off, cut the heat and let the pressure naturally drop.
- Strain the chickpeas, reserving the liquid to make the hummus. Allow the chickpeas and boiling liquid to cool completely.
- Put the cooled chickpeas in the blender along with ½ cup boiling liquid, the ⅓ cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 5 grams garlic, and 1 teaspoon salt.
- Blend, starting on low speed, and working your way up slowly to the highest speed. Blend until smooth. Adjust the salt and tartness to taste, and adjust the viscosity by adding more of the boiling liquid (I usually add another 2-3 tablespoons).
- To serve, spread the hummus into a shallow bowl and then use the back of a spoon to make some swirls in it. Drizzle some more olive oil over the hummus and then garnish with minced flat-leaf parsley and sumac.
Notes
If you have the time to soak your chickpeas overnight, it will work best. Just wash and soak them overnight and add them to the pressure cooker with the soaking liquid, adding enough water to cover the chickpeas by an inch or two. Bring the cooker up to pressure and set the timer for 18 minutes. Let the pressure drop naturally and you should have ultra tender, creamy chickpeas.
Nutrition
Calories 187kcalCarbohydrates 15gProtein 6gFat 13gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 6gSodium 413mgPotassium 201mgFiber 4gSugar 3gVitamin A 19IUVitamin C 5mgCalcium 53mgIron 2mg