Rinse chickpeas and soak in water overnight or for at least 6 hours. Then pour out the water. Put chickpeas in the multicooker bowl and add fresh water. Close the lid and select the “Multicooker” program, adjust the temperature to 80-90°C and set the cooking time to 4-5 hours to get the chickpeas soft. Salt them at the end of the cooking process. When the program is over, remove the chickpeas from water (you will need it later). Then, put sesame paste in the blender, add peeled garlic cloves, salt and pour olive oil. Blend all the ingredients. Then gradually add cooked chickpeas and make a puree. Then, add salt, pepper, lemon juice and pour the remaining water from the chickpeas (to achieve the creamy consistency). Blend until the mixture becomes smooth and creamy. You can adjust the amount of spices depending on your preferences. Once the mixture becomes creamy and smooth – your hummus is ready!
Rinse chickpeas and soak in water overnight or minimum 6 hours. Then pour out the water. Put chickpeas in the multicooker bowl and pour new water. Close the lid. Select the “Slow cook” program, adjust the temperature to 100°С and set the cooking time to 3 hours. Fully-cooked chickpeas should be soft. Add salt towards the end of the cooking process. When ready, put into the strainer. Keep the remaining water as you might need it later. Then, put sesame paste in the blender, add peeled garlic cloves, salt and pour olive oil. Blend all the ingredients. Then gradually add freshly cooked chickpeas and make puree. Add salt, pepper, lemon juice and pour the remaining water from the chickpeas (to achieve the creamy consistency). Blend until the mixture becomes smooth and creamy. You can adjust the amount of spices depending on your preferences.
Note:
