Hummus: Cook the chickpeas in the pressure cooker
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Rest period: 20 min.
Total preparation time: 1 hr.
Chickpeas have a lot of vegetable protein (20%), contain folic acid and, among other things, valuable B vitamins. So, do not worry!
ingredients
- 350 g of chickpeas
- 2-4 cloves of garlic (depending on size)
- Juice of 2 lemons
- 150 g Tahini (sesame paste)
- 5 tbsp olive oil
- ½ coated TL salt
- 1 Msp. Ground cumin
preparation
- First soak the chickpeas in water for 24 hours and then drain the water. I then let it cook in the pressure cooker for 20 minutes. Here you save a lot of time, because usually chickpeas, which are used for a hummus, 1.5 to 2 hours to cook.
- Then rinse again with cold water and after cooling in the food processor (in small quantities is also a blender or blender) crushed with a knife.
- Also add the remaining ingredients and chop them.
- If you do not like it so much, just boil some water and add cooled. My niece has already added paprika or mustard - at first I'm not. The result I had bottled in glasses and put in the fridge.
This evening, it was served as a spread with cucumber slices or tomatoes. My husband tasted it toasted bread and thought it almost tastes like avocadomus. Let's see how it tastes in the near future with boiled potatoes.
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