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HOME MADE HOMMUS
Makes 2 cups
INGREDIENTS
2 cups dried chickpeas
3 cups water
2 cloves garlic, crushed
Juice of a lemon
2 tablespoons hulled tahini
2–3 tablespoons olive oil
Salt to taste
METHOD
1.
Wash chickpeas in cold water and pick
out any blemished peas and discard.
Drain well and place into the removable
cooking bowl and pour over water.
Secure lid on.
2. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
3. Enter 35 minutes TIME, time is
displayed on LED.
4. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
5. Once timer is “0” and 5 beeps sound,
release PRESSURE.
6. Open lid and cool completely.
7. Place cooked chickpeas into the bowl of
a food processor and add garlic, lemon
juice and tahini; process until smooth.
8. While motor is running pour in oil and
season to taste. If mixture is too thick,
thin it down with warm water until a
good consistency.
9. Serve with falafel, pita bread and salad.
PRESSURE COOK RECIPES - DIP