1 cup dried chickpeas
4 cups water
1 bay leaf
1 t salt
1/2 cup tahini (stir first)
6 T *fresh lemon juice
6 T olive oil
1 clove garlic, grated on a microplane
1 t table salt
*If using bottled lemon juice, use less. Start with 4 T and taste it.
Pick over chickpeas, rinse, drain.
Add to the instant pot along with the water, salt, and bay leaf.
Cook on high Pressure 55 minutes.
Natural Release 20 minutes, then release the remaining pressure.
Drain, saving the cooking juice.
Discard the bay leaf.
Place into a Food processor:
All the cooked chickpeas from above
tahini
lemon juice
olive oil
garlic
salt
Process until smooth, adding a little of the cooking liquid if needed to thin it to the right consistency.
The Johnson Family Cookbook