Yields 3 servings 

Prep Time: 5 minutes 

Cook Time: 45 minutes 




  • ¾ cup dried chickpeas
  • 1½ cups water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 garlic clove
  • ¼ teaspoon ground cumin
  • ½ lemon, juiced
  • 2 tablespoons tahini
  • 1 tablespoon extra-virgin olive oil, plus more for garnish
  • 1½ tablespoons water
  • ¼ 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 locked position.
  3. SELECT Beans, set the time to 45 minutes, and press Start/Cancel.
  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. Garnish with paprika and a drizzle of extra-virgin olive oil.