Hommus dip

I always bought hommus dip ready made, but since it's not available in Japan I found out how to make it at home. Most of the ingredients are easy to get except chickpeas.

What you need:

200 g dry chickpeas
1000 ml water

1. You need about 1 cm of water at the bottom of the pressure cooker. Place the chickpeas in a pressure cooker tray with the 1000 ml of water.


Pressure cooker tray


2. Close the pressure cooker and heat on fast speed setting, cook for 25-30 minutes once it reaches the correct pressure. Chickpeas can tolerate extra cooking, so don't worry too much about over-cooking them.


Fissler pressure cooker


Chickpeas, cooked and drained
1 clove garlic, minced
30 g sesame seeds, ground
1 tbsp sesame oil
125 ml natural yoghurt
3 tbsp lemon juice
1 tbsp apple cider vinegar (for flavour and preservative properties)
1 tsp sea salt
ground pepper
60 ml water

Optional
20 g fresh coriander
1/2 tsp cummin
a few leaves lemon balm


Combine all the ingredients in a blender or food processor and blend until it makes a smooth paste. A food processor is probably best because blenders can be a bit weak for chopping up thicker stuff.

Suitable to freeze.


Notes:
Chickpeas, navy beans, lentils and other beans are available at these distributors in Osaka for about 400 yen/kg:

http://www1.ocn.ne.jp/~daiwa/
They usually have everything in stock, are a bit cheaper than the company below, and are probably easier to find.

http://www.daiyu-kobe.jp/
.