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Prep Time:
5
minutes
Cook Time:
5
minutes
Ready In:
10
minutes
Servings:
4
Ingredients
1 (15-ounce) can chickpeas, drained, OR about 2 cups cooked chickpeas, drained
1/4 cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini
1 1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon), plus more as needed
1 small clove garlic, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
1. Drain the chickpeas into a strainer and rinse. *Chef’s Suggestion* If time and patience allow, pinch the skins from each of the chickpeas; this will make your hummus smoother.
2. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor fitted with the blade attachment or blender.
3. Blend hummus continuously until smooth, at least 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
4. Taste the hummus and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, blend 2 to 3 tablespoons of additional olive oil to thin it out and make the hummus creamier.
5. Transfer the hummus into a bowl and enjoy with pita wedges, pita chips, or raw vegetables.
Chef's Tip
Serving options: pita wedges, pita chips, raw sliced vegetables
Caution
Before opening the pressure cooker, use one of the included plastic or other utensil to carefully turn the pressure valve to "RELEASE" and then wait 2-3 minutes for the steam to be released and the red floater valve is in the down position before opening the cooker. When opening the cooker, use pot holders, and always keep your body, face and hands away from the steam vent. Be sure to stand behind the lid as you open it so the hot steam and condensation don't get on you. As with all kitchen appliances, be sure to keep the cooker out of reach of children.
