Classic Hummus
TOTAL TIME: Prep: 20 min. + soaking Cook: 15 min. + chilling
YIELD: 2-1/2 cups.
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
Ingredients
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1 cup dried garbanzo beans or chickpeas
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1 medium onion, quartered
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1 bay leaf
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4 cups water
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1/4 cup minced fresh parsley
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1/4 cup lemon juice
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1/4 cup tahini
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4 to 6 garlic cloves, minced
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1 teaspoon ground cumin
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3/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/4 cup olive oil
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Assorted fresh vegetables
Directions
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1.
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.
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2.
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.
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3.
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 reach desired consistency.
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4.
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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