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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: EatingWell.com, May 2018

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Recipe Summary test

active:
15 mins
total:
1 hr 15 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

152 calories; protein 4.2g; carbohydrates 11.3g; dietary fiber 3g; sugars 1.9g; fat 10.6g; saturated fat 1.4g; vitamin a iu 5.1IU; vitamin c 5.1mg; folate 8.6mcg; calcium 26.4mg; iron 1.2mg; magnesium 7.8mg; potassium 173.2mg; sodium 137.4mg; thiamin 0.2mg.
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