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

Serves: 6


  • 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.