No Chef Steph

This is an extra creamy version of hummus dip and veggies – pressure cooking is optional but worth the smooth texture     1 can of organic chickpeas Olive oil Salt Fresh lemon juice Dill or herbs of choice Cucumber slices, tomatoes and olives for serving   Pressure cook beans for 5 minutes, blend with sea salt and olive in food processor until smooth, add water if needed, squeeze in fresh lemon juice (optional) Fill platter with bean dip and top with veggies, olives, more olive oil and herbs Cheers and God Bless!