This hummus is cooked with chickpeas and a hint of lemon juice. It goes perfectly with pita breads.
Ingredients
4 OZ / 120 G dried chickpea
35.5 OZ / 1000 ML water
1 OZ / 30 ML lemon juice
2.5 OZ / 65 ML olive oil
2 TSP salt
2 EA garlic
1 TBSP italian parsley
Directions
Soak the chickpea overnight. Drain it before use.
Add the dried chickpea, water and 1 tsp of salt to the pressure cooker bowl. Close the lid and cook in high pressure cook mode for 1 hour. Drain the liquid and reserve 8.5 OZ / 240 ML of the cooking liquid.
Blend the cooked chickpea, cooking liquid, garlic, lemon juice, olive oil, remaining salt and pepper using a food processor.
