Hummus (Chickpea Paste) Cooked in a Pressure Cooker

• 200 ml Dried chickpeas
• 1 Kombu
• 1 clove Garlic
• 1 Lemon
• 1 Finely chopped parsley
• 1 Salt and pepper
• 2 tbsp Tahini (or roasted sesame seeds)

1. Soak the chickpeas overnight to rehydrate.
2. Put the chickpeas and kombu dashi stock in a pressure cooker.
3. Cook for 5 minutes under pressure.
4. Separate the kombu from the soft and boiled chickpeas.
5. Put the chickpeas, 1 cup (200 ml) of remaining boiled water from the pressure cooker, garlic, tahini (or roasted sesame seeds) into a blender.
6. Blend until the ingredients become smooth.
7. Serve in a bowl.
8. Sprinkle with a little salt and pepper.
9. Garnish with parsley or other herb of your choice.

chickpeas, clove garlic, lemon, parsley, salt, tahini

Taken from cookpad.com/us/recipes/147783-hummus-chickpea-paste-cooked-in-a-pressure-cooker (may not work)