Pressure Cooker Hummus

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Hands down the most delicious hummus I have ever made came from an Ottelenghi cookbook. (If you are not familiar with him is a chef out of London with amazing cookbooks.) However it took 2 days to make. It was delicious it but I don't have two days to make hummus - so I decided to adapt his recipe and use my pressure cooker/Instant pot to speed it up. It totally worked and now I can make the world's most delicious hummus in 1 hour instead of 2 days - which is more my speed. 


Pressure Cooker Hummus

  • 1 1/2 cups dried chickpeas (not soaked )
  • 1/2 tsp. baking soda 
  • 2 cloves garlic
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1 tsp. salt
  • Garnish with parsley, red onion and pine nuts

Add dried chickpeas to your electric pressure cooker. Cover the chickpeas with water (it took me about 2 1/2 - 3 cups of water to cover them completely) and baking soda. Set your pressure cooker to manual and increase the time to 55 minutes.  Once the timer is done, let the pressure cooker release naturally for 10 minutes. 

Add the cooked chickpeas to a food processor. Add garlic, tahini, lemon and salt and pulse to combine. Add the chickpea cooking liquid as needed to reach desired consistency. If there is not enough cooking liquid just use water. 

Taste for salt and top hummus with parsley, red onion and pine nuts. 

Makes about 1 quart of hummus.