Name: Pressure-Cooker Hummus
Total time: 1 min
Ingredients: 1 ½ cups dried chickpeas; 6 cups water; ¾ cup lemon juice; ½ cup tahini; ½ cup extra-virgin olive oil, plus more for garnish; 1 teaspoon salt; 2 cloves garlic, crushed; Chopped fresh parsley for garnish

Cooking chickpeas from scratch is the best way to make your own hummus, but it can take hours to soak and cook them yourself. Enter the pressure cooker. Even without an overnight soak, your beans can be done in less than an hour, making this the ultimate last-minute appetizer option.

Pressure-Cooker Hummus

chickpeas

water

lemon juice

tahini

extra-virgin olive oil,

salt

garlic, crushed

parsley

Place chickpeas and water in the bowl of a multicooker. Cook on high pressure for 45 minutes. Let the pressure release naturally. Reserve 1 cup of the cooking liquid, then drain the chickpeas.


Place the chickpeas, lemon juice, tahini, oil, salt, garlic and half of the reserved cooking liquid in a food processor. Process until smooth. If the hummus seems thick, add the remaining cooking liquid. Garnish with parsley and a drizzle of olive oil, if desired.


The pressure cooker did a good job but I have two concerns with this recipe:
1. It needs 1/2 to 3/4 tsp of Cumin
2. If you don't soak the beans overnight with baking soda they might still give you gas. Of course the soaking will also cut down the 40 min cook time.

Pressure-Cooker Hummus

Total: 1 hours, 15 minutes

Author : Hilary Meyer

Ingredients

Instructions

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