Ingredients
1 cup dried garbanzo beans or chickpeas1 medium onion, quartered1 bay leaf4 cups water1/4 cup minced fresh parsley1/4 cup lemon juice1/4 cup tahini4 to 6 garlic cloves, minced1 teaspoon ground cumin3/4 teaspoon salt1/8 teaspoon cayenne pepper1/4 cup olive oilAssorted fresh vegetables
Preparation
Rinse and sort beans; soak according to package directions. Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.
Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.
Cover and refrigerate for at least 1 hour. Serve with vegetables.
