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Hummus (chickpea paste with tahini)
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
1 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Cooked chickpeas (you can buy ready-made, from a can, or the dried chickpeas and cook)2 cup
- Tahini2 tablespoon
- Garlic Cloves2 unit(s)
- Water1/2 cup
- Olive oil3 tablespoon
- Salt and pepper to taste
- If you opted for canned chickpeas, drain and skip to step 5. If you opted for the dry product, start by soaking the chickpeas (just like beans). You can leave overnight in water at room temperature or, if you prefer faster, make a sauce with boiling water, leave to cool, and repeat for the soaking.
- Drain the chickpeas and place in the pressure cooker with water. Cooking is also like beans: once pressure is reached, lower the heat and cook for 20 to 30 minutes. Let all the air out before opening the pan.
- Once cooked, drain, reserving some of the cooking water.
- Some people peel off the husk of each grain at this point. I, who am a person lacking in patience, skip this step, but you can do it if you want.
- Place the cooked chickpeas and other ingredients (except the oil) in the food processor and blend until smooth (at least 5 minutes).
- At the end, add the oil and mix until well blended.
- Ready! Serve at room temperature or chilled, whichever you prefer. It's great with toasted pita bread!
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