Hummus
- Jenna Burk
- Jul 2, 2018
- 1 min read
- 16 oz. bag of dried chick peas
- 1/2 c. tahini
- lemon, juiced
- salt and pepper
- cumin
- paprika
- olive oil
Place chick peas in the instant pot with 6 cups of water. Cook on manual for 40 minutes and let it do a natural release. Drain chickpeas and add to a blender or food processor. Add the tahini, lemon juice, salt, pepper, cumin, and paprika. Puree the mixture for 5 minutes adding about a 1/2 cup cold water. Place in a serving dish. Top with a quality olive oil and sprinkle with a little paprika on top. Enjoy with some vegetables, pita, crackers or chips.
