Hummus Bi Tahini

Page 185

Cuisine: Middle Eastern | Course Type: Spreads

(1 review)

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Recipe Review

I cheated and cooked the chickpeas in the pressure cooker, after soaking them overnight, for 14 minutes with natural release, then used the cold water shock treatment described at http://www.alwaharestaurant.com/recipes.htm. It worked well at getting the skins off, although I don't know if next time I would worry so much about them. Then, pureed everything in the food processor. Quick and easy, and tastes pretty good.

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