The trick is in the details that can raise your hummus from simply pureed chickpeas to wow! The most important step, of course, is to pressure cook the beans yourself instead of using canned, then…
… you want them to cool them before adding the other ingredients so each addition will taste fresh. Finishing with fresh herbs, your best olive oil and a sprinkling of paprika will make you want to make a meal of it.I served this with lightly warmed Piadine, an Italian flat bread, but warmed pitas would be the best accompaniment. Flour tortillas or bread crostini are great substitutions.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5L or larger||none||15 -18min.||High (2)||Natural|
- Serves: 6-8
- Serving size: ⅛th
- Calories: 109.1
- TOTAL Fat: 3.8g
- Sugar Carbs: 0.2g
- Sodium: 332.9mg
- Fiber Carbs: 3.3g
- Protein: 4.1g
- Cholesterol: 0.0mg
- Pressure Cooker Recipe: Hummus -Chickpea dip
- 1 cup (180g) dry chickpeas, soaked or quick-soaked
- 1 bay leaf
- 3-4 garlic cloves
- 2 heaping tablespoons tahini
- 1 lemon, juiced
- ¼ tespoon powderd cumin
- ½ teaspoon sea salt, or to taste
- ½ bunch Parsley, chopped (about ¼ cup of leaves)
- extra virgin olive oil
- Rinse the chickpeas and put them in your pressure cooker. Cover with about 6 cups (or 1.5 L) of water.
- Add two crushed garlic cloves and the Bay Leaf.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 18 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time.
- When time is up, open the pressure cooker with the natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes).
- Drain the chickpeas, reserving all of the cooking liquid - you will need some of this to add back when pureeing the chickpeas and you can use the rest in place of stock for your next risotto. Optionally pull out some whole chickpeas to reserve for the garnish.
- Leave the chickpeas to cool, and pick out the Bay Leaf.
- Pour chickpeas into food processor, or puree with a stick blender or potato masher.
- Add back ½ a cup of cooking liquid along with Tahini, lemon juice, cumin and 1 or 2 fresh garlic cloves (depending on your preference). Puree to mix and see if the consistency is creamy enough. I slowly added almost an additional extra cup of cooking water after pureeing everything together because I wanted the puree to be just one step out of "pasty" going towards "creamy" without it getting "runny."
- When the hummus has reached the right consistency, add salt to taste and puree again to mix well.
- Place either in individual serving dishes or communal dipping bowl.
- Make a nice deep round groove in the middle with a spatula and pour a generous helping of your best olive oil.
- Sprinkle with paprika and fresh parsley, and a few whole cooked chickpeas (if using) and serve.