- 16 oz dry chickpeas or 2 cans
- 2 tbsp tahini paste
- 3/4 cup water for dry chickpeas 1/3 cup water for canned
- 1 tsp crushed garlic
- 1 tbsp lemon juice
- ½ tsp cumin
- Pinch of salt
- ½ tsp smoked paprika for garnish optional
- Fresh diced parsley for garnish optional
Drain and rinse chickpeas, pour into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes.
Quick Release and remove chickpeas from basin, then drain.
Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
Pour into a bowl, stir a few times, and garnish with smoked paprika + parsley.
Serve with veggies, pretzels, or chips.
Share on Facebook
Weight Watchers Points Blue Points 0, Green Points 3, and Purple Points 0.
Serving: 1serving | Calories: 155.97kcal | Carbohydrates: 22.3g | Protein: 7.66g | Fat: 4.68g | Saturated Fat: 0.58g | Sodium: 9.02mg | Potassium: 242.94mg | Fiber: 6.04g | Sugar: 3.72g | Vitamin A: 102.5IU | Vitamin C: 2.32mg | Calcium: 44.09mg | Iron: 2.55mg
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.