Rate it قيمه

  • 500 g chickpea
  • 850 ml water
  • 1 lemon (juice)
  • 2- 3 cloves garlic
  • 1 tablespoon tahini
  • ½ dessert spoons red pepper powder
  • ½ dessert spoons black pepper
  • ½ dessert spoons cumin
  • 1 dessert spoon salt
  • ½ water glass olive oil
  For the topping:  
  • 50 g boiled chickpeas
  • 15 g butter
  • 100 g pastrami
  • 1 clove garlic
  • ½ dessert spoons red chili powder
  • ½ bunch parsley
  • After washing the chickpeas, put them into the Arzum Chefim Multi Functional Pressure Cooker.
  • Add enough boiling water to cover by 3-4 fingers and cook in “Bean Mode” with the lid closed for 40 minutes.
  • After releasing the pressure, open the lid and remove the chickpeas from the water, then blend all the ingredients with a chopper until you get a puree consistency.
For the topping:  
  • Melt the butter at 170 degrees on the saute setting.
  • Then add the chili powder, garlic, chickpeas, bacon and parsley.
  • After sautéing for 1-2 minutes, add it to the ready hummus.