Hummus
Soak overnight:
- 1 ½ cups dried garbanzo beans
- 5 cups water
Drain water and put beans in instapot with 1 ½ cups of water.
Pressure cook on high for 19 minutes with natural release.
Add to a food processor:
- Cooked garbanzo beans with cooking liquid
- ½ cup tahini
- 1 ½ teaspoon of minced/granulated garlic (or two cloves)
- Juice of 2 lemons or 2 Tablespoons
- 1 Tablespoon cumin powder
- ¼ teaspoon chipole (or cayenne) powder (optional)
- ¼ teaspoon salt
Blend well, taste (garlic, cumin, lemon, salt, chipolte), adjust.
You can add a bit of water to make it more scoopable.
It will thicken somewhat after it is refrigerated.
Optional:
- Fold in (or put on top) ½ cup chopped parsley.
- Top with a bit of olive oil and dust with paprika.
Serve with whole wheat pita, chips, or crackers.
It also makes a nice dip for vegetables such as cucumbers and carrots.
How about as filling for a whole wheat sandwich with lettuce, cucumbers and tomatoes?
It can star in a Middle Eastern feast with falafel, pita,
tahini sauce (pourable), tabouli, dolma, baba ghanoush,
and chopped cucumber, tomato, bell pepper.