Mediterranean Hummus Pressure Cooker Recipe

Mediterranean Hummus Pressure Cooker Recipe

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

1. Place the unsoaked chickpeas in a 6- to 8-quart pressure cooker with the water and oil
2. Add the baking soda if you have hard water; it will help loosen the skins
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 40 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. The chickpeas should be very tender, with a melting softness, breaking easily when pressed between your thumb and finger
11. Drain in a colander, reserving the cooking liquid
12. Pick out and discard any loose skins that came off during cooking
13. You will have about 32/3 cups beans
14. Let cool for 30 minutes
15. Reserve ½ cup whole cooked beans if you like to sprinkle them over your hummus
16. Make the hummus
17. Place the still warm chickpeas in a food processor and grind them up a bit
18. With the motor running, pour in the lemon juice through the feed tube, then 1 cup of the still slightly warm cooking liquid
19. Add the tahini in a stream, and then the oil
20. 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
21. If the mixture is too dry, add a bit more warm cooking liquid
22. The end result should be smooth and creamy
23. Then add the garlic salt and pulse a few times to combine
24. Depending on your taste, you might want to add some more cooking water or lemon juice
25. Scrape into a small bowl and make an indentation on top with the back of a spoon or spatula
26. Fill this with a drizzle of olive oil so you have a little pool on the top
27. Sprinkle with whole cooked beans if you like
28. Cover with plastic wrap and let rest at room temperature for 30 minutes, then enjoy or refrigerate
29. Make sure to take it out of the fridge at least 30 minutes before serving
30. Keeps in an airtight container 4 days in the refrigerator or up to 4 months in the freezer

Full List of Pressure-Cooker Recipes
Full List of Mediterranean Recipes

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