Ingredients:

• 12oz Canned Chickpeas
• 2 Cups Water
• 2-3 Cloves Garlic (I always use way more garlic.)
• 2 Tbsp Peanut Butter or any nut butter will work
• 1/4 Cup Olive Oil
• Juice of 1 Lemon or 3 Tbsp of lemon juice
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 2-4 Tbsp Reserved liquid from Pot (I used 4 Tbsp)

Instructions:

• In pot add chickpeas and water. Lock lid, seal it, cook on High Pressure for 10 minutes. Quick Release by unsealing it. Once all pressure has released unlock and remove the lid.
• Strain and reserve liquid from pot.
• Add chickpeas and rest of ingredients except reserved liquid to food processor (I used my ninja. Shown below.)
• Add liquid as needed for desired results
• Quantity: 2 Cups (I separated into 1 Cup bowls and stored covered in fridge).