Ingredients

The following ingredients have 10 Servings
  • 1 cup dried garbanzo beans or chickpeas
  • 1 medium onion, quartered
  • 1 bay leaf
  • 4 cups water
  • 1/4 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 4 to 6 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • Assorted fresh vegetables

Instruction

  • Rinse and sort beans; soak according to package directions. <div> Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf., Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency., Cover and refrigerate for at least 1 hour. Serve with vegetables.</div>