Pressure Cooker Hummus

By EdieK

There are many variations on making hummus. Here is one. Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

Ingredients

• 3/4 cup (175 ml) dried chickpeas
• 1/3 cup (75 ml) canola oil
• 1/3 cup (75 ml) extra virgin olive oil
• 1/3 cup (75 ml) tahini
• 1/3 cup (75 ml) water 4 tablespoons (60 ml) lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon (2.5 ml) cumin
• Salt to taste

Details

Servings 4
Adapted from fastcooking.ca

Preparation

Step 1

Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening). After soaking, dispose the soaking water and rinse chickpeas. Place the soaked chickpeas in the pressure cooker with 3 1/2 cups (825 ml) of water. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow the pressure to drop by the natural release method [1]. In a blender, mix cooked chickpeas and other ingredients. Blend until creamy.

Suggested time for fast 15 psi pressure cookers: Cook chickpeas for 9-14 minutes on high pressure.