Posted in: Recipes
Retro Recipe Revival: Scrummy Hummus and Toasted PittaWe recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our annual Spring clean. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! Tired of snacking on stodgy junk? You're in luck as this week we bring you Scrummy Hummus and Toasted Pitta.
Recommended applianceTower 4 Litre Aluminium Pressure Cooker Total time to table: 35 minutes Total Cost Per Serving: 60p Contains Nuts? No Suitable for Vegetarians? No Serves: 8 Ingredients
- 225g dried chickpeas
- Juice and rind of x1 lemon
- x 2 cloves garlic (crushed)
- 115g sesame paste
- 100ml olive oil
- Sea salt and freshly ground white pepper
- Cayenne pepper, extra virgin olive oil, flat leaf parsley (chopped)
- Toasted pitta or vegetable crudités
- Rinse chickpeas in a colander under cold running water then place in a large Pyrex bowl and cover with boiling water.
- Place a plate on top of the bowl and allow to soak for 1 hour.
- Drain the chickpeas, rinse thoroughly, then add them to your Tower pressure cooker crockpot along with the lemon rind. Return to the boil and replace the lid.
- Bring the pressure cooker to full pressure and cook for 25 minutes.
- Using the cold-water quick release method, open the pressure cooker and test the chickpeas to see if they are tender. If so, drain well and leave to cool.
- Once cool, place the chickpeas in a food processor along with the garlic, lemon rind, sesame seed paste and blend on the ‘pulse’ setting for around 45 seconds.
- Add the olive oil in a thin stream during the processing via the food processor’s feed tube, stopping only when the mixture is well combined.
- Spoon the mixture into a serving bowl and garnish with a little lemon rind, cayenne pepper, extra-virgin olive oil and chopped parsley. Then, lightly toast some wholemeal pittas, slice into strips and dip directly into the hummus. Fantastic finger food at it’s best!