Well, what do you know? May 13 is World Hummus Day!
Listen, I love a puréed legume as much as the next person. And I have made a variety of hummus recipes:
- Pea Hummus
- Edamame Hummus
- Lentil Hummus
- Black and Green Hummus
- Asian-Adzuki Bean Hummus
- Spicy Red Hummus
- Sprouted Chickpea Hummus (Raw)
But this traditional chickpea hummus from Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes remains my all-time favorite. In honor of World Hummus Day, I’m sharing it with you today!
PHOTO: Kate Lewis
From the book:
The first time I made traditional hummus in the pressure cooker I realized there was no need to buy it from a store again. In this recipe, I add key ingredients such as onion and garlic into the cooking process itself (rather than after) and the flavors—and creamy texture—cannot be beat. I predict this will become a favorite recipe of yours too!
Pressure Cooker Chickpea Hummus
Ingredients (Serves 4 – 6)
- 1 cup (200 g) dried chickpeas, soaked for 12 hours or overnight
- 1 tablespoon (15 ml) sesame oil
- 1/2 cup (80 g) diced yellow onion
- 4 or 5 cloves garlic, minced
- 1/2 to 1 teaspoon sea salt
- 1/4 cup (60 g) tahini
- 1/4 cup (60 ml) lemon juice
Instructions
Rinse and drain the chickpeas.
In an uncovered pressure cooker, heat the oil on medium-high. Add the onion and garlic and sauté for 3 minutes, until the onion is translucent. Add the chickpeas and enough water to cover, plus another 1 inch (2.5 cm).
Cover and bring to pressure. Cook at high pressure for 13 to 15 minutes. Allow for a natural release.
Remove the lid and stir in the salt. Drain the chickpeas, reserving the cooking broth.
Add the chickpeas, tahini, and lemon juice to a food processor. Pulse to a creamy texture, adding the cooking broth as needed if the mixture is too dry. Taste and add extra salt if needed.
Recipe from Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes by JL Fields (Fair Winds Press, January 2015).
