Name: Hummus or Chickpea Dip for Shawarma
Prep time: 75 min
Yield: 10
Cuisine: Árabe
Ingredients: 250 grams chickpeas, beans; 300 milliliters water; 1 leaf bay; 1 unit onion; 1 head garlic; 1 teaspoon salt; extra virgin olive oils

Preparation

1h 15 mins

Low

Soak the chickpeas overnight, changing the water occasionally. The next day, in a pressure cooker, cook the chickpeas covered with slightly salted water, adding a bay leaf, a piece of onion, a crushed garlic clove, and some salt. Cook for about 40 minutes or until they are very soft. Let them sit until they are less hot. In a blender, place the chickpeas with part of the cooking water, add salt to taste, several garlic cloves or to taste, and olive oil. Blend at high speed, using a spoon to help, and let the cream thicken and homogenize. Refrigerate.