For the most fabulous taste and texture dried beans are a must. I use my pressure cooker and do not pre-soak since I am a lazy cook. The tahini in this recipe mmm mmm good.
Hummus and Tahini
from Andrew Weil M.D.
Eating Well for Optimum Health
adapted
2 cups dried chickpeas
5 cups water
1t safflower oil
1/2 cup sesame tahini
1/4 cold water
1/4 cup fresh lemon juice
1t ground cumin
7 garlic cloves mashed
1/4t cayenne
reserved water to even our texture
salt and freshly ground pepper to taste
~ rinse chickpeas
~ add chickpeas, 5 cups water and 1t safflower oil into pressure cooker
~ reach high heat and maintain 35 minutes
~ quick release pressure and reserve water
~ cool beans
Tahini Sauce
~ blend in food processor
~ tahini, cold water, lemon juice, cumin and 4 garlic cloves
~ process the chickpeas to a rough puree adding cooking liquid to your taste
~ add 3/4 or more tahini, 3 cloves of garlic and cayenne
~ process until just mixed
~ season with salt and freshly ground pepper
