Pressure Cooker Hummus
Hummus is a perfect snack—and a lower-fat option than peanut butter— to spread on raw veggies or wheat crackers.
Serves: 6Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium
- 1 1⁄2 cups dried chickpeas
- 4 cups cold water
- 1 bay leaf
- 2 Tbsp. vegetable oil
- 3 crushed garlic cloves, divided
- 3 Tbsp. tahini
- Juice of 1 large lemon
- 1⁄4 tsp. cumin
- 1 tsp. salt
- 1 Tbsp. extra-virgin olive oil
- 1⁄2 bunch parsley, chopped
- 1⁄8 tsp. paprika
- Rinse the chickpeas well and put them in your pressure cooker. Cover with water and add bay leaf, vegetable oil, and two crushed garlic cloves. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower to the minimum heat needed to maintain pressure. Cook 30 to 40 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- Drain the chickpeas, reserving 2 cups of the cooking liquid.
- Pour cooled chickpeas into a food processor. Add 1⁄2 cup of your reserved cooking liquid along with tahini, lemon juice, cumin, and the remaining garlic clove. Purée, slowly adding the remaining reserved liquid, until the mixture has reached a creamy consistency. Add salt and purée again to mix well.
- Pour into serving dish and garnish by making a deep groove with a spatula and pouring olive oil into the groove. Sprinkle with parsley and paprika.