Finding things my son would eat is tough, as any mother would know. Toddlers are just picky. I tried making a hummus that wasn’t sour. So instead of lemon juice I used chicken broth.
Soak one cup of chickpeas in some water for at least an hour, but over night is better.
Drain and place the chickpeas in the instant pot. Add 4 cups of fresh water.
Pressure cook for 40 minutes. When it is done, quick release the chickpeas and drain.
To this add the remaining ingredients and 1/2 cup of broth.
Blend using an immersion blender or a food processor.
If you need more liquid, continue adding broth until the desired consistency,
I like this recipe because it isn’t sour. It is great as a side dish or with some crackers, veggie sticks or in a wrap or salad.
- 1 cup dried chickpeas (soaked for an hour or overnight)
- 1 avocado
- 1/2 cup olive oil
- 1 tbsp tahini
- 1/2 cup – 1 cup of chicken broth or lemon juice
- pepper to taste
Soak the dried chickpeas in water for an our or overnight. Drain. Place the chickpeas in the instant pot with 4 cups of water and press manual pressure on high for 40 minutes.
When the chickpeas are done, use quick release and drain the chickpeas. To this add all of the ingredients. Use an immersion blender or put in a food processor. Start with 1/2 cup of chickpeas and add more if needed.
If you enjoyed this, try some of our other recipes: https://eatitnoworeatitlater.com/recipe-list/