Try any combination of fresh herbs, such as basil, thyme, or mint, in this versatile dip.
INGREDIENTS | YIELDS 2 CUPS
1 cup dried chickpeas
8 cups water
3 tablespoons olive oil
2 garlic cloves, minced
⅛ cup fresh parsley
⅛ cup fresh dill
1 tablespoon fresh lemon juice
2 tablespoons water
¾ teaspoon salt
Add the chickpeas and 4 cups water to the pressure cooker. Lock the lid into place; bring to high pressure for 1 minute. Remove from the heat and quick-release the pressure.
Drain the water, rinse the chickpeas, and add to the pressure cooker again with the remaining 4 cups of water. Let soak for 1 hour.
Add 1 tablespoon olive oil. Lock the lid into place; bring to high pressure and maintain for 20 minutes. Remove from the heat and allow pressure to release naturally. Drain chickpeas and water.
Add the drained, cooked chickpeas, garlic, parsley, dill, lemon juice, and water to a food processor or blender. Blend for about 30 seconds.
With the lid still in place, slowly add the remaining oil while still blending, then add the salt.
PER ¼ CUP SERVING
Calories: 130 | Fat: 6g | Protein: 5g | Sodium: 220mg | Carbohydrates: 15g | Fiber: 3g