- 1 Lb Cooked chickpeas.
- 8 Cups poultry stock.
- 2 Garlic cloves (without the germ).
- 3 Tablespoons powdered cumin.
- 8 Tablespoons virgin olive oil.
- Raw sesame seeds
- 1 Lemon
- 1 Fresh scallion
- Yoghurt or milk to taste.
- Salt, paprika and white pepper.
Wash the chickpeas in salted hot water. Leave to soak for 12 hours with lukewarm water.
Heat the poultry stock in a 4 Qt Practika Plus Magefesa pressure cooker. Add chickpeas and close the pot.
Bring the cooker up to high pressure, lower the heat and cook for 40-45 minutes.
Strain the chickpeas and place in a Protech Magefesa blender. Add garlic, cumin, sesame seeds, lemon juice and olive oil.
Process at the highest speed. Check for thickness and adjust using the chickpea cooking broth if necessary.
Add yogurt and season with salt and pepper.
Before serving, sprinkle with paprika, chopped scallions and chives, toasted sesame seeds and season with the olive oil.
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