Ingredients
- 250 g chickpeas
- 2 L water
- 2 garlic
- 60 ml lemon juice
- 150 g tahini
- 1 ts cumin seeds
- 1 1/2 ts salt
Preparation
1. Cover the chickpeas with plenty of cold water and soak for approx. 8-12 hours.
2. Drain the chickpeas in a colander and rinse.
3. Place the chickpeas and water in the large pot, place the Secuquick softline on top and seal.
4. Heat the pot up to the highest level up to the turbo window, turn down to a lower level and cook in the turbo area for approx. 45 minutes. After cooking is finished, place the pot in the inverted lid and allow it to depressurize by itself. Remove the Secuquick.
5. Drain the chickpeas and allow them to cool a little. Peel and chop the garlic cloves roughly. Blend all the ingredients to a purée with approx. 100 ml cold water. If the hummus is too thick, add more cold water gradually until you have achieved a creamy consistency.
Tip
- Hummus tastes best with fresh flatbread. If you have forgotten to soak the chickpeas in time, you can also cook them directly with the Secuquick. The cooking time in the turbo range is extended to approx. 45 minutes.
This recipe has been tested and approved by AMC.
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