Elimination Diet Hummus - cooking recipe

Ingredients

250 g dried garbanzo beans (or 2 cans)
1/2 cup sunflower oil
3/4 cup water, retain from cooking
1/3 cup tahini
3/4 teaspoon salt
1 garlic clove
Optional batch of Spinach Houmous
5 ounces frozen spinach (optional)
1 1/2 teaspoons dried parsley (optional)

Preparation

Night before- If using dried peas bring the peas to a boil in 5 cups of water. Boil for three minutes, then remove from heat and cover. Leave overnight.
Drain and rinse the peas (both dried & canned) in batches place on a papertowel. Run each batch over with a rolling pin. Then remove any loose skins.
Once the skins are removed, place in pressure cooker with 5 cups of water. Bring to pressure and cook for 25 minutes and let pressure drop naturally.
Drain the chickpeas, but make sure to retain a 1/2 cup of cooking water.
Pour all the chickpeas in the food processor and add all the other ingredients. You want to blend them for about 2 minutes. The longer you blend it the smoother it is. It goes very creamy when you've got it right.
The mixture will be a bit runny, it firms up as it cools.
Optional: Remove about half the houmous (500-600 grams) and add the spinach and parsley. Blend again until even.
Houmous is fine in the freezer just freeze in convenient portions. Then just let it thaw a couple of days in the fridge, but in a pinch the microwave can help speed things along. Just make sure to stir frequently. I'd advise using a glass container in the microwave as plastic might go funny due to the oil.