Recipe Category: Pressure-Cooker
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Ingredients
Makes about 3 cups – Cooker 6- to 8-quart – Time 40 minutes (unsoaked chickpeas) or 17 minutes (soaked)
Use the Overnight Method and then reduce the pressure cooker time to 17 minutes
Serve with warm pita bread or oven-baked pita chips
CHICKPEAS:
- 1¼ cups dried chickpeas, picked over and rinsed
- 7 cups water
- 1 tablespoon olive oil
- ½ teaspoon baking soda (if you have hard water)
HUMMUS:
- juice from 2½ lemons
- ¾ cup chickpea cooking liquid
- ¼ tablespoon unroasted tahini paste
- 1 tablespoon olive oil, plus more for drizzling
- heaping ½ teaspoon garlic salt, or 4 cloves roasted garlic, smashed
Method
- Place the unsoaked chickpeas in a 6- to 8-quart pressure cooker with the water and oil
- Add the baking soda if you have hard water; it will help loosen the skins
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 40 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The chickpeas should be very tender, with a melting softness, breaking easily when pressed between your thumb and finger
- Drain in a colander, reserving the cooking liquid
- Pick out and discard any loose skins that came off during cooking
- You will have about 32/3 cups beans
- Let cool for 30 minutes
- Reserve ½ cup whole cooked beans if you like to sprinkle them over your hummus
- Make the hummus
- Place the still warm chickpeas in a food processor and grind them up a bit
- With the motor running, pour in the lemon juice through the feed tube, then 1 cup of the still slightly warm cooking liquid
- Add the tahini in a stream, and then the oil
- Be sure to add each ingredient one at a time and to pour it in slowly so it has the opportunity to thicken and emulsify, like a good salad dressing
- If the mixture is too dry, add a bit more warm cooking liquid
- The end result should be smooth and creamy
- Then add the garlic salt and pulse a few times to combine
- Depending on your taste, you might want to add some more cooking water or lemon juice
- Scrape into a small bowl and make an indentation on top with the back of a spoon or spatula
- Fill this with a drizzle of olive oil so you have a little pool on the top
- Sprinkle with whole cooked beans if you like
- Cover with plastic wrap and let rest at room temperature for 30 minutes, then enjoy or refrigerate
- Make sure to take it out of the fridge at least 30 minutes before serving
- Keeps in an airtight container 4 days in the refrigerator or up to 4 months in the freezer
Full List of Pressure-Cooker Recipes
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