Cook time

45 minutes


8 cups


  • Crock-Pot® Express Crock Multi-Cooker
  • 6 cups water
  • 2 cups dried chickpeas
  • 1 cup olive oil
  • 3 cloves garlic, peeled
  • ¼ cup tahini
  • ½ cup water
  • Juice of 2 lemons
  • Salt and freshly ground black pepper, to taste


  • Step 1 Place chickpeas and water in the cooking pot. Secure the lid. Ensure the steam release valve is in the seal (closed) position. Press BEANS/CHILI, adjust the time to 45 minutes. Press START/STOP.
  • Step 2 Once cooking has completed, and the pressure has released, set aside to cool. Drain. Place all remaining ingredients in food processor and process to form a smooth paste. Season to taste with salt and pepper.
  • Step 3 Store in a clean, covered container in the refrigerator for up to one week.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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