Hummus Bi Tahini
Cookbook
Page 185
Cuisine: Middle Eastern
Course: Spreads
Reviews
1 reviews,
average rating 3.0 / 5
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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.