- 200g chickpeas
- 2 cloves garlic
- 50ml lemon juice
- 75ml olive oil
- 2 tbsp of cooking
- water from the chickpeas
- 1 tsp of salt
- 1 drizzle of olive oil for presentation
1 / Dip the chickpeas the night before in water with 1/4 teaspoon of baking soda added.
2 / The next day, drain them, rinse them, put them in a pressure cooker and cover them with water; close the pressure cooker and cook the chickpeas for 50 minutes.
3 / Drain the chickpeas, let them cool and reduce them to a puree with the garlic cloves, lemon juice and the 2 tbsp of cooking water, gradually incorporate the olive oil while continuing to grind the whole to obtain a creamy preparation, season.
4 / Present the hummus drizzled with a drizzle of olive oil.