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.