YieldS 6-8 servings 

Prep Time: 5m 

Cook TIme: 45m




  • 1½ cups dried chickpeas
  • 3 cups water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 garlic cloves
  • ½ teaspoon ground cumin


  • Cooked chickpeas 
  • Juice from 1 lemon
  • ¼ cup tahini
  • 2 tablespoons extra virgin olive oil, more for garnish
  • 3 tablespoons water
  • ½ teaspoon ground cumin
  • Salt to taste
  • Paprika, for garnish


  1. ADD the chickpeas, water, salt, pepper, garlic, and cumin to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Beans/Chili function, set the  time to 45 minutes, and press On/Start.
  4. QUICK RELEASE, when done cooking and carefully remove the lid.
  5. BLEND the cooked chickpeas and garlic in a food processor or blender along with the lemon juice, tahini, extra-virgin olive oil, water, and cumin. Blend until smooth.
  6. SEASON to taste with salt.
  7. SERVE with pita chips and garnish with paprika and a drizzle for extra-virgin olive oil.