Directions

1. Place the black-eyed peas in the pressure cooker. Using the side of the knife blade, crush and peel the garlic cloves. Add the beans, add the water, cover the pan and place over high heat.

2. As soon as the pan starts to whistle, lower the heat and let it cook for 15 minutes. Turn off the heat and wait for all the pressure to release before opening the lid (if you want to speed up the process, carefully take the pan to cool under running water until steam stops coming out of the valve. Attention: the water must not come into contact with none of the valves, just the smooth surface of the lid).
3. Over a bowl, drain the beans in a colander. Reserve ½ cup (tea) of the cooking water and let the cooked beans cool for about 10 minutes before blending — warm grains blend better and thus the hummus becomes smoother.
4. In a blender, add the beans (with the cooked garlic cloves), the lemon broth, the tahini and season with salt. Add ¼ cup of the cooking water and start beating, until the mixture is very smooth and creamy — whenever necessary, turn off the blender and scrape the side of the glass with a spatula to beat evenly.
5. If the hummus is still too firm, add a little more cooking water until it reaches a creamy texture.
6. Transfer the hummus to a bowl, cover and keep in the fridge to cool for at least 2 hours before serving (if you prefer, prepare the hummus the day before).