Hummus/Alfar Palestinian Recipe

I make it using the pressure cooker:

2 1/2 cups chickpeas, soaked overnight with one tsp. baking soda

1 cup tahini

1 1/2 cups lemon juice, or more to taste

1 1/2 tsp. salt

5 cloves garlic (optional or less to taste)

2 Tbsp. chopped parsley

Wash chickpeas well and pick over, after soaking. Place in pressure cooker with water to cover and salt. Cook 20 minutes under high pressure, release steam and cool. Place cooked chickpeas in blender or food mill. To the chickpea puree slowly add taheeni and lemon juice, alternately. Add garlic crushed with salt, is desired. Hummus should be thick and smooth but if it seems too thick, thin with water. Pour hummus onto serving platter. Garnish with parsley and a few whole cooked peas. Drizzle a little olive oil over the sauce. Chill. Makes approximately six cups of sauce.

*if using a blender, process the hummus in three batches.