Cooking chickpeas from scratch is the best way to make your own hummus, but it can take hours to soak and cook them yourself. Enter the pressure cooker. Even without an overnight soak, your beans can be done in less than an hour, making this the ultimate last-minute appetizer option.

Hilary Meyer
Source:, May 2018




Ingredient Checklist


Instructions Checklist
  • Place chickpeas and water in the bowl of a multicooker. Cook on high pressure for 45 minutes. Let the pressure release naturally. Reserve 1 cup of the cooking liquid, then drain the chickpeas.

  • Place the chickpeas, lemon juice, tahini, oil, salt, garlic and half of the reserved cooking liquid in a food processor. Process until smooth. If the hummus seems thick, add the remaining cooking liquid. Garnish with parsley and a drizzle of olive oil, if desired.


To make ahead: Cover and refrigerate for up to 5 days.

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

152 calories; protein 4.2g 8% DV; carbohydrates 11.3g 4% DV; dietary fiber 3g 12% DV; sugars 1.9g; fat 10.6g 16% DV; saturated fat 1.4g 7% DV; vitamin a iu 5.1IU; vitamin c 5.1mg 9% DV; folate 8.6mcg 2% DV; calcium 26.4mg 3% DV; iron 1.2mg 7% DV; magnesium 7.8mg 3% DV; potassium 173.2mg 5% DV; sodium 137.4mg 6% DV; thiamin 0.2mg 19% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
The pressure cooker did a good job but I have two concerns with this recipe: 1. It needs 1/2 to 3/4 tsp of Cumin 2. If you don't soak the beans overnight with baking soda they might still give you gas. Of course the soaking will also cut down the 40 min cook time. Read More