Roasted Red Pepper Hummus -Chickpea dip

Genene Abraham

• 1 cup (180g) dry chickpeas, soaked or quick-soaked

• 1 bay leaf

• 2 garlic cloves

• 1 heaping tablespoons tahini

• 1 lemon, juiced 0r ¼ C

• ¼ teaspoon powdered cumin

• ½ teaspoon sea salt, or to taste

• Paprika

• 3 Roasted Red Peppers for jar ( or roast your own fresh)

1 Tbsp. Butter

1. Rinse the chickpeas and put them in your pressure cooker. Cover with about 6 cups of water add the butter to help with foaming

2. Add two crushed garlic cloves and the Bay Leaf.

3. Close and lock the lid of the pressure cooker.

4. For electric pressure cookers: Cook for 20 minutes at high pressure.

5. When time is up, open the pressure cooker with the natural release method (about 10 minutes).

6. Drain the chickpeas, reserving all of the cooking liquid - you will need some of this to add back when pureeing the chickpeas and you can use the rest in place of stock for your next risotto.

You can freeze in ice cube trays for later

7. Leave the chickpeas to cool, and pick out the Bay Leaf.

8. Pour chickpeas into food processor, or puree with a stick blender or potato masher.

9. Add back ½ a cup of cooking liquid along with Tahini, lemon juice, cumin and 1 or 2 fresh garlic cloves (depending on your preference) and Peppers. Puree to mix and see if the consistency is creamy enough. When the hummus has reached the right consistency, add salt to taste and puree again to mix well.

10. Place either in individual serving dishes or communal dipping bowl.

11. Sprinkle with paprika and fresh parsley, and a few whole cooked chickpeas (if using) and serve.

FREEZES WELL

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