- 1 cup dried 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
- 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.
- Drain and rinse beans, discarding liquid. Transfer beans to a pressure cooker; add the onion, bay leaf and 4 cups water.
- Close cover securely according to manufacturer’s 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.)
- Remove from the heat; allow pressure to drop on its own. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Drain bean 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. Yield: 2-1/2 cups.
Reviews for Classic Hummus
"I left out the cumin, bay leaf and cayenne and added drained, roasted red peppers. It's nice to be able to add ingredients from your favorite store-bought hummus."
"This is the best hummus recipe I have used so far. I did make a few changes to it, but the basics of it turned out fabulous!!"