Greek tables' chickpea spread splits in two here: an unsalted baby purée and a family meze finished with olive oil and lemon. The pressure cooker softens the chickpeas quickly, and getting both textures right in one go takes skill.
Put the soaked chickpeas and water in the pressure cooker, and once it reaches pressure, cook for 15 minutes.
Release the pressure, drain the chickpeas and keep the cooking water in a separate bowl.
Blend a portion of the chickpeas with some of the cooking water into a smooth purée, with no salt or spice added.
Mash the remaining chickpeas with the olive oil, lemon juice and garlic into a meze-like spread.
Never add salt, lemon or garlic to the baby portion; those ingredients belong only to the family portion.
If you forget to soak the chickpeas the night before, extend the cooking time by 10 minutes, as unsoaked chickpeas resist longer even in a pressure cooker.
Admin DadaGastro · verified in test kitchenSarımsak yerine aile porsiyonuna bir tutam kimyon ekledim, bebeğime dokunmadan kendi tabağımı tadıma göre çeşitlendirmiş oldum, dört porsiyonun ikisini böyle ayırıp geri kalanını bebeğime sakladım.
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