I make these for Hummus Bi Tahini

  1. Wash chick-peas before adding to the Insta Pot, cook @ high pressure for 35 minutes, natural release pressure (around 40 minutes). While I cook the chick-peas I make the Tahini paste. (Below)
  2. After the the Sesame seeds are toasted & are cooled down. I add to food processor process with the oil. Than I add the garlic, salt, cumin and pepper. After the chickpeas are cooled down I add them (drained), warm water, olive oil and lemon juice. Process until smooth and creamy, pausing once or twice to scrape down sides of the bowl with a spatula.
4 cups