Ingredients
- 2 cup chickpeas (dry)
- 1 lemon
- 1 Tbsp Tahini
- 1 Clove garlic
- 1/4 cup olive oil
Procedure
Soak the chickpeas overnight.
In a pressure cooker, boil them for 20mins at high pressure, followed by a natural release.
If using a slow cooker, I would go for low and slow overnight, but I haven't done it in a while.
After the chickpeas have cooled down, combine the ingredients in a blender or use a potato masher.