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Classic Hummus

 Classic Hummus
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.
10 ServingsPrep: 20 min. + soaking Cook: 25 min. + chilling


  • 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


  • 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.)

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Classic Hummus (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1/4 cup (calculated without vegetables) equals 139 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 190 mg sodium, 14 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.