Hummus (Chickpea Paste) Cooked in a Pressure Cooker

1. 1

   Soak the chickpeas overnight to rehydrate.

2. 2

   Put the chickpeas and kombu dashi stock in a pressure cooker.

3. 3

   Cook for 5 minutes under pressure.

4. 4

   Separate the kombu from the soft and boiled chickpeas.

5. 5

   Put the chickpeas, 1 cup (200 ml) of remaining boiled water from the pressure cooker, garlic, tahini (or roasted sesame seeds) into a blender.

6. 6

   Blend until the ingredients become smooth.

7. 7

   Serve in a bowl.

8. 8

   Sprinkle with a little salt and pepper.

9. 9

   Garnish with parsley or other herb of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.