• 7 oz (200 g) dried chickpeas
  • Enough water
  • 2 tbsp baking powder
  • 1 tbsp salt
  • Water as needed
  • Chickpea cooking water
  • 1 lemon (juice)
  • Salt and pepper
  • Paprika and cumin
  • Olive oil
  • Place chickpeas in a bowl and cover with water; soak for at least 6 Hours. After soaking, discard the water and coat with baking powder.
  • On the Instant Vortex control panel, press BAKE, set the time the time to 8 Minutes and the temperature to 330°F (165°C). Press Start.
  • Once Add Food appears on the display, open the basket and add the chickpeas. Close.
  • Halfway through cooking, stir the chickpeas, shaking the container.
  • Remove from the Instant Vortex, place in a colander and rinse under running water to remove all baking powder residue (baking powder is used to soften the skins of the chickpeas to make them smooth when ground).
  • Insert into stainless steel bowl inside the Instant Pot®. Press Cook Under Pressure and set the time to 35 Minutes.
  • When done cooking, press Cancel and let the pressure release naturally. Remove at least two cups of chickpeas. Set aside.
  • Put the chickpeas in the Ace Nova blender with a cup of the cooking liquid, along with the other ingredients, and blend until smooth, slowly adding in more cooking liquid, lemon juice, and olive oil. Season to taste.
  • Serve immediately or refrigerate for up to a week.
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