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Multicooker - Chocolate-Walnut Blondies
Multicooker - Beet Hummus
| By : |
| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Servings |
6 servings
|
Ingredients
- 1 cup dried chickpeas rinsed
- 6 cups Water
- 2 cup lemons finely grated zest of
1 lemon and1/4 fresh lemon juice, divided - 1 clove garlic peeled
- 4 ounces cooked beets either canned or cryovaced, drained
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup extra-virgin olive oil plus more for serving (optional)
- Pita chips for serving
Ingredients
|
Instructions
- In the Multicooker, combine the chickpeas and water. Cover with the lid, press Slow Cook, and adjust the timer to 4 hours. Cook until the chickpeas are tender, 3 1/2 to 4 hours. Press Cancel.
- Reserve
1/4 cup of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely. - While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
- Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the
1/4 cup lemon juice and process until a thick paste forms. - With the motor running, gradually add the
1/2 cup olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tablespoon at a time, to reach the desired consistency. - Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.
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Why would I slow cook chickpeas for 4 hours when I can pressure cook then for 40 minutes?