Hummus

Makes 500 ml

Soak overnight,

300 g

dried chick peas

cook for 50 minutes in pressure cooker, natural release if unsoaked.

1 tsp {4.6 g}

baking soda

1/2 tsp {3.0 g}

salt

Rinse and drain top with plenty of water to remove skins, using water from tap or spoon to agitate.

Repeat several times until largely skinless.

Blend in food processor for several minutes until smooth.

1/2

lemon, juiced

1/4 tsp {1.5 g}

salt

3 TBL {42 g}

tahini

1 TBL {13 g}

olive oil

Optional

cumin

garlic, raw or otherwise

Note	2024-06-05 One hour cook no baking soda if unsoaked gives salad chickpeas.