Pressure Cooker Hummus
1 cup dried chickpeas , sorted and rinsed, OR: 2 (15oz.) cans chickpeas
4 cups water (if cooking the chickpeas)
2 medium cloves garlic , peeled
1/2 tsp kosher salt
1/2 cup chickpea cooking liquid (reserved from cooking the chickpeas , or water if you're using canned)
Juice of 1 lemon
1/4 cup tahini (or substitute yogurt)
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pressure Cook the Chickpeas (optional): Put the dried chickpeas and 4 cups water in your pressure cooker, lock the lid, cook for 35 minutes at high pressure. Let the pressure come down naturally, another 10 to 15 minutes. Drain the beans, saving 1/2 cup of the cooking liquid for use later in the recipe.
OR: Substitute two 15 ounce cans of chickpeas. Rinse them well, and use water instead of the chickpea broth.
Make the Hummus: Turn on the food processor, and drop the peeled garlic through the feed tube. Let it process until it is completely chopped, about 30 seconds. Add the chickpeas and 1/2 tsp kosher salt, and process until the chickpeas are ground up, about 5 one second pulses. Add the chickpea cooking liquid, lemon juice, and tahini. Process for 15 seconds, scrape down the sides of the food processor with a spatula, then process another 15 seconds, or until completely combined. The resulting mix will be very thick; scrape down the sides again if it needs it. Turn on the food processor, and drizzle the olive oil in slowly through the feed tube in a thin stream. Let the food processor run for another 30 seconds, or until the hummus looks smooth and a little fluffy. Taste, and add salt and pepper as needed. Remove the hummus to a serving dish, dust with the paprika, drizzle with a little more olive oil, and serve.
Variations: yogurt instead of tahini, add roasted red pepper if desired
no nutrition information available
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