Chickpea Dip - Hummus

01. September 2014

Duromatic: For 4-6 persons

Preparation time: 5 minutes
Cooking time: 15 minutes

Tahini is a toasted sesame seed puree, it can be purchased at your local Middle Eastern market.


  • 1 cup dry chickpeas, soaked overnight
  • 1 bay leaf
  • 3-4 garlic cloves
  • 2 heaping tablespoons tahini
  • 1 lemon, juiced
  • 1/4 teaspoon cumin
  • 1 teaspoon salt
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon paprika
  • 1 tablespoon extra-virgin olive oil


To the pressure cooker add chickpeas, 6 cups (or 1.5 L) of water, two crushed garlic cloves and bay leaf.

Close and lock the lid and pressure cook for 15 minutes at high pressure. When time is up, open the pressure cooker with the natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes).

Drain the chickpeas, reserving all of the cooking.

Leave the chickpeas to cool, and discard the bay leaf. Pour chickpeas into food processor with 1/2 a cup of the cooking liquid, tahini, lemon juice, cumin and 1 or 2 fresh garlic cloves (depending on your preference). Puree to mix and see if the consistency is creamy enough. Slowly add more cooking liquid and continue pureeing until "creamy" (up to an additional cup of cooking liquid may be added). When the right consistency is reached, add salt to taste and puree again to mix well.

Divide in individual dishes or communal dipping bowl. Make a nice deep round groove in the and pour a generous helping of your best olive oil. Sprinkle with paprika and fresh parsley to serve with flat bread.


Chickpea Dip - Hummus
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