Description
Pressure Cooker Hummus - thanks to my pressure cooker, I can start with dried chickpeas, and have hummus in a little over an hour.
Ingredients
Scale
Pressure Cooker Chickpeas
- 1 cup dried chickpeas, sorted and rinsed
- (OR: 4 cups homemade chickpeas, OR: 2 15 oz cans chickpeas, drained)
- 4 cups water (if cooking the chickpeas)
Hummus
- 2 medium cloves garlic, peeled
- 1/2 tsp kosher salt
- 1/2 cup chickpea cooking liquid (reserved from cooking the chickpeas, or water if you're using canned)
- Juice of 1 lemon
- 1/4 cup tahini (or substitute natural peanut butter, or skip it, see notes)
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Paprika (for color; smoked spanish paprika, pimenton de la vera, is my favorite)
Instructions
- Pressure Cook the Chickpeas (optional): Put the dried chickpeas and 4 cups water in your pressure cooker, lock the lid, and cook at high pressure for 45 minutes in an electric PC or 40 minutes in a stovetop PC. Let the pressure come down naturally, another 10 to 15 minutes. Drain the beans, saving 1/2 cup of the cooking liquid for use later in the recipe. (Or, skip this step and substitute make ahead Instant Pot Chickpeas - if they're frozen, thaw them out in the microwave before using them in the recipe. Or, substitute two 15 ounce cans of chickpeas. Rinse them well, and use water instead of the chickpea broth.)
- Make the Hummus: Turn on the food processor, and drop the peeled garlic through the feed tube. Let it process until it is completely chopped, about 30 seconds. Add the chickpeas and 1/2 tsp kosher salt, and process until the chickpeas are ground up, about 5 one second pulses. Add the chickpea cooking liquid, lemon juice, and tahini. Process for 15 seconds, scrape down the sides of the food processor with a spatula, then process another 15 seconds, or until completely combined. The resulting mix will be very thick; scrape down the sides again if it needs it. Turn on the food processor, and drizzle the olive oil in slowly through the feed tube in a thin stream. Let the food processor run for another 30 seconds, or until the hummus looks smooth and a little fluffy. Taste, and add salt and pepper as needed. Remove the hummus to a serving dish, dust with the paprika, drizzle with a little more olive oil, and serve.
Equipment
Buy Now → Notes
This recipe keeps for about a week in the refrigerator, or up to 6 months frozen
My kids' schools have to worry about nut allergies - I made this recipe for Ancient Greek History Day in the classroom and skipped the Tahini. (I know sesame seeds are seeds, not nuts. Unfortunately, they do have some overlap with nut allergies.) The recipe worked without them, so if you have to avoid nuts, you can skip the Tahini.
 Tools
Pressure Cooker (I love my Instant Pot electric pressure cooker)
Food Processor (Like my workhorse Cuisinart)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: Eastern Mediterranean