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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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We love hummus, and this version is really amazing, and if you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. Ingredients:
1 cup dried garbanzo beans |
1 medium onion, quartered |
1 bay leaf |
4 cups water |
1/4 cup minced fresh parsley |
1/4 cup lemon juice |
1/4 cup tahini |
4 to 6 garlic cloves, minced |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 cup olive oil |
assorted fresh vegetables |
Directions:
1. Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Cover and let stand overnight.
2. Drain and rinse beans, discarding liquid. Transfer beans to a pressure cooker; add the onion, bay leaf and 4 cups water.
3. Close cover securely according to manufacturerâs directions. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow, steady rocking motion or release of steam; adjust heat if needed.)
4. Remove from the heat; allow pressure to drop on its own. Immediately cool according to manufacturerâs directions until pressure is completely reduced. Drain bean mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.
5. Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.
6. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: 2-1/2 cups.
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