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 flatbread, but warmed pitas would be the best accompaniment. Flour tortillas or bread crostini are great substitutions. The video shows this dish with veggie sticks – it’s fantastic this way, too!
|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
- 1 cup (180g) dry chickpeas, soaked or quick-soaked
- 4 cups (1L) water
- 1 bay leaf, crumbled
- 1 garlic clove
- 2 heaping tablespoons tahini
- 1 lemon, juiced (about 3 tablespoons of juice)
- ¼ teaspoon powdered cumin
- ½ teaspoon sea salt, or to taste
- 1 sprig parsley, finely chopped
- 1 pinch paprika
- extra virgin olive oil
- Rinse the chickpeas and put them in your pressure cooker and cover with water and add 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 its 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 (about 30 minutes), and fish out the Bay Leaf.
- Pour chickpeas into the food processor, or puree with a stick blender or potato masher.
- Adding back ½ a cup of cooking liquid along with Tahini, lemon juice, cumin and fresh garlic cloves (depending on your preference).
- Puree to mix and see if the consistency is creamy enough.
- Slowly added additional liquid to reach a creamy consistency - I usually add about a cup back to be just one step out of "pasty" going towards "creamy" but without going "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.
This recipe has been updated June 2018 with some minor tweaks, if you’d prefer the original recipe published in June 2011 you can see it on the Web Archive.