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Classic Hummus

We love hummus, and this version is really amazing. 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. —Monica and David Eichler, Lawrence, Kansas
  • Total Time
    Prep: 20 min. + soaking Cook: 15 min. + chilling
  • Makes
    2-1/2 cups

Ingredients

  • 1 cup dried garbanzo beans or chickpeas
  • 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

  • Rinse and sort beans; soak according to package directions.
    Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.
  • 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.
  • Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts
1/4 cup (calculated without vegetables): 139 calories, 10g fat (1g saturated fat), 0 cholesterol, 190mg sodium, 14g carbohydrate (1g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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