Creamy hummus from scratch.
The creamiest hummus using a pressure cooker.
Equipment
- Pressure cooker, Instant Pot
Ingredients
- 1.5 cups dried chickpeas
- 10 cups water
- 1/2 cup organic tahini
- 1 tbsp lemon juice
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp sea salt
- 2 cloves garlic, minced
- 2 tbsp olive oil extra virgin
Instructions
- In a medium-sized bowl, add 5 cups of water and chickpeas. Cover with plastic wrap and let soak for 8-hours.
- Add 5 cups of water to pressure-cooker and add drained chickpeas. Select Manual cooking function and high-pressure cook for 35 minutes. Let steam release naturally, or if in a hurry, release steam.
- Remove cooked chickpeas from pressure-cooker, using a slotted spoon and set aside. On a large cutting board, remove skins and set aside. I recommend having 2 paper plates, one for skins and one for chickpeas with the skin removed.
- In food processor, add all of the ingredients and ½ cup of the chickpea cooking water. Pulse for 10 pulses and then turn button to ON and let run for 2 minutes. Check thickness and add additional cooking water (liberally) to desired creaminess. Add additional salt to your desired liking, if needed.
Notes
Keep your eyes open for a beautiful rounded serving dish that is shallow because that size is perfect for serving hummus. I recommend adding minced garlic in the middle of the dish along with za'atar seasoning and a generous drizzle of extra virgin olive oil.