Rich and creamy homemade Hummus! This unique method uses the high-pressure environment of a pressure cooker to cook chickpeas to perfection, resulting in a smooth and creamy hummus that is bursting with flavor. Perfect as a dip, spread or topping, this hummus is sure to be a crowd-pleaser and a great addition to any appetizer platter!
1 cup Dried chickpeas
5 cups Water
- 1 cup Lemon juice
½ cup Tahini
½ cup Olive oil
- 2 cloves Garlic
- 1 tsp Salt
To get started, you'll need:
Rinse the dried chickpeas in cold water and pick out any debris or stones.
Place the chickpeas in the pressure cooker and add the water.
From the main menu, select 'Auto Cook' and select 'Hummus' from the recipe presets. Press 'Ok' to start.
Attach lid (make sure the lid is sealed, and securely in place) and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully decended, then turn the pressure release valve to 'VENT'. Confim that all steam has released from the valve before opening the lid.
Drain the chickpeas, reserving 1 cup of the cooking liquid.
Place the chickpeas in a blender or food processor.
Add the lemon juice, tahini, olive oil, garlic, and salt to the blender or food processor.
Blend the ingredients together until smooth, adding a little bit of the reserved cooking liquid if needed to achieve a creamy consistency.
Serve the hummus immediately, or store it in the refrigerator for up to 3 days. Enjoy with pita bread, veggies, or as a spread on sandwiches.