Mint-infused chickpea dip

Components

• 1 cup of dried peas (measured with a tea cup)
• One garlic clove
• 2 tablespoons of tahini (sesame paste)
• 1/4 cup of lemon tea broth
• Five sprigs of mint
• 3 tablespoons of olive oil Stroll
• Half a teaspoon of baking soda
• season with salt as desired
• Mint leaves for garnish, as desired

Setup mode

1. Put the peas in a bowl, pour 2 cups of boiling water over them, and let them soak for 30 minutes – this reduces the peas’ baking time. In the meantime, get the other ingredients ready.

1. Rinse and dry the mint leaves. Using the flat side of the knife blade, crush and peel the garlic clove.
2. After soaking, drain the water using a sieve and place the peas in a medium-sized pot. Add 1.5 liters of water, include sodium bicarbonate, and bring to a boil over high heat. Once boiling, reduce the heat and simmer for approximately 20 minutes, or until the peas are very tender. Note: Use a pot with high sides, as the bicarbonate causes foaming when the water boils.
3. After cooking, strain the pea through a sieve and allow the water to drain thoroughly.
4. Put the warm boiled peas in the food processor along with the garlic clove, mint leaves, tahini, olive oil, lemon juice, and salt. Blend until a smooth, creamy paste forms – blending the hot peas helps create a silky texture. Note: the hummus may appear very soft due to the heat, but it will thicken as it cools.
5. Place the hummus in a bowl and refrigerate for at least one hour to chill. Before serving, drizzle with olive oil and garnish with mint leaves as desired.

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Use the pot to cook double peas and save time in the kitchen!

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