Pressure Cooker Hummus

Pressure Cooker Hummus

There are many variations on making hummus, but using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

Ingredients

3/4 c. Dried Chickpeas

½ c. Extra Virgin Olive Oil

1/3 c. Tahini

1/3 c. Water      

4 Tbsp. Lemon Juice

2 Garlic Cloves, minced

½ tsp. Cumin

Salt to taste

Instructions

Soak chickpeas in water for at least four hours.

After soaking, dispose of the soaking water and rinse chickpeas.  Place the soaked chickpeas in the pressure cooker with 3 1/2 cups of water.  Lock the lid in place and bring to pressure, then lower heat and cook for about 10-15 minutes. 

Allow the pressure to drop using the natural release method, by removing the pressure cooker from hot burner and let the pressure drop and cool down naturally. This method can take from 10 to 15 minutes. After all the pressure has been released and the yellow pressure indicator has dropped, slide the lock down towards the end of the handle. Hold the pot handle with your left hand and side the lid handle to the right with your right hand.

In a blender or food processor, mix cooked chickpeas and other ingredients.  Blend until creamy.

Matzo Vegetable Stuffing

Matzo Vegetable Stuffing

Adapted from Gourmet Live---April 2011

Ingredients

5 Tbsp. Olive Oil

1 Lb. mixture Shiitake and Crimini Mushrooms, stemmed and sliced

1 large Onion, chopped

1 medium Fennel Bulb, coarsely chopped

3 Celery Ribs, cut crosswise into ¼-inch slices

8 Unsalted Plain or Egg Matzo, roughly broken

½ c. Flat Leaf Parsley, finely chopped

4 large Eggs, lightly beaten

Salt and freshly ground Pepper to taste

½ c. grated Parmesan Cheese

¼ c. Sour Cream (for garnish)

Fresh, chopped Chives (for garnish)

Instructions

Preheat the oven to 400 degrees.

 Heat 3 tablespoons oil in a large heavy skillet over medium heat. Sauté mushrooms until the liquid they give of has evaporated and mushrooms start to brown, add a small pinch of salt and freshly ground pepper (as Julia Child said do not crowd the mushrooms otherwise they will steam not brown), about 10 minutes. Transfer to a bowl.

 Add remaining oil to skillet, and cook the onion, fennel and celery until softened and golden. About 15 minutes. Transfer to mushroom bowl.

 Rinse Matzo in a colander under hot running water just until just softened, 15-20 seconds. Drain well. Add the vegetables with parsley, beaten eggs, salt and pepper. Stir gently until combined.

 Grease a baking dish with olive oil. Spoon mixture evenly into dish, sprinkle with the parmesan cheese, cover with foil and bake for 25 minutes. For a top with some crisp and browned edges, uncover and continue to bake 5 additional minutes. Adjust seasoning if needed. Serve with a dollop of sour cream and chives.

                                         

Note: Dressing can be assembled, but not baked, one day ahead. Keep chilled, covered, and then bring to room temperature, about 20 minutes, before baking.