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1 h 15 m
“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.”
1½ cups dried chickpeas
6 cups water
¾ cup lemon juice
½ cup tahini
½ cup extra-virgin olive oil, plus more for garnish
1 teaspoon salt
2 cloves garlic, crushed
Chopped fresh parsley for garnish
1Place 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.
2Place 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.