Ingredients:
- 2 1/2 cups dried chickpeas, soaked in water for at least 6-7 hours
- 4 teaspoons olive oil
- Salt to taste
- Water as required
- 1 cup tahini
- 4 cloves garlic
- 1/2 teaspoon ground cumin + extra to garnish
- 1/2 cup lemon juice
- 1 1/2 cups olive oil
- 1 teaspoon
Method:
- Drain excess water in which the chickpeas were soaked.
- Add chickpeas and a teaspoon salt to the instant pot. Add enough water such that the water is about 2-3 inches above the chickpeas.
- Close the lid and set on Manual option and timer for 15 minutes.
- Let steam release naturally.
- Strain and retain some of the cooked liquid.
- Blend together retained liquid and rest of the ingredients except 1/4-cup oil until smooth.
- Transfer into a bowl. Drizzle the remaining olive oil. Sprinkle a little cumin powder on top.
- Serve with vegetable sticks or falafels or pita bread.