Preparation

Place the chickpeas in a bowl, cover them with water and let them soak overnight.
Drain the chickpeas, pour them into a pressure cooker, cover them with about 500 ml of water and add the Bauer Organic Curcuma Vegetable stock cube.
Close the pressure cooker, cook over high heat until the cooker whistles, then lower the heat and continue cooking for about 20 minutes.
Once cooked, drain them (keep a glass of the cooking water) and let the chickpeas cool.
In a blender, pour the chickpeas, garlic, parsley, tahini, 2 tablespoons oil, salt, pepper and half a glass of the cooking water.
Blend until creamy.
Pour the hummus in small serving cups and dust with a little hot pepper powder.
Serve with vegetables like carrots, celery or radicchio or with toasted bread.