A classic take on one of my favourite dips. This time I tried using the Instapot to cook legumes, is a complete game changer. Heading into summer is the best time to have these fresh dips on hand especially when paired with your favourite cut up veggies or pita.
Hummus
Ingredients
- 2 cups chickpeas cooked
- 1/4 cup sesame tahini
- 4 tbsp lemon juice
- 1 tsp salt
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves chopped
Garnish
- 5 cherry tomatoes sliced
- 1/4 cup parsley chopped
- salt & pepper to taste
- 1 tbsp olive oil drizzled
Instructions
- Place all ingredient except the garnish in the food processor or vitamix. Blend until smooth.
- Transfer to a serving bowl or container and keep in the frige until ready to use. Garnish wuth fresh parsely, cherry tomatoes, salt and pepper and olive oil.
