Hummus… mmm. I have tried making it many times and never liked it as much as the hummus I could buy in the supermarket. Supermarket hummus is expensive though and often filled with a lot of oil and additives. Now I finally feel like I’ve cracked it! I’ve made hummus from canned chickpeas, when I was impatient, but the hummus you make from dried chickpeas taste just a little bit better and is much cheaper too.
Cooking chickpeas on the stove-top takes hours, but in the pressure cooker they only need 40 minutes on high pressure and there’s no making sure the pot has enough water through the entire cooking time.
Hummus is wonderful with pita bread or vegetables for dipping and it makes a wonderful sandwich spread. One of my favourite lunches to make when I have hummus in the house is to toast a slice of bread, spread it with hummus and layer over that slices of boiled egg and ripe tomatoes. I get hungry just typing this.
Hummus has raw garlic in it, which I personally adore. I do however like to keep the amount in moderation, so I don’t feel like it’s burning my mouth. If you like a really mellow garlic flavour you could use garlic powder in stead of raw garlic. You could also add 1 or 2 whole garlic cloves to the pressure cooker. Boiled garlic cloves lose the sharpness and bite and turns mellow and almost sweet.
I recommend starting with the amounts of spices and lemon juice I give in this recipe and then adding more to suit your taste, if you like. I have a habit of adding too much lemon juice when I follow directions like “The juice of 1 lemon”, so I finally took the bull by the horn and measured the juice.
This recipe is perfect for 1 or 2 people. Scaling it up is easy though and you don’t even need to alter the cooking time. If you have a very full pressure cooker you’ll notice it takes longer to come up to pressure, but the cooking time stays the same.
There are 2 things that I find important to do in order to get my hummus smooth instead of really grainy. First thing is to check if your chickpeas are soft when you open the pressure cooker. No al dente chickpeas for hummus! If you think they need a little more, just pop the lid back on and give them 5 minutes more cooking. The second thing, is to peel off the skins after cooking the chickpeas. With the amount in this recipe it doesn’t take long at all. Just gently squeeze each chickpea and they pop right out of their skins. If you have a big batch, I’d recommend doing it in front of the TV with a nice show on.
Here’s what the skins look like:
This entire portion of hummus is 6 SP.
- 50 g dried chickpeas
- 2 tsp tahini
- 1/4-½ tsp fine salt
- freshly ground pepper
- ½ clove garlic
- 1 tsp lemon juice
- 1/4 tsp ground cumin
- 50-100 ml chickpea cooking water
Place chickpeas in a bowl and cover with plenty of cold water. Let soak like this for 12-24 hours.
Drain and rinse the chickpeas and place them in the inner pot of your pressure cooker. Add enough cold water to rise 2½-3 cm above the chickpeas.
Lock the lid in place and set the vent to ‘sealing’. Cook for 40 minutes on high pressure. Let the pressure cooker do a natural release, which will take 15-20 minutes (longer if you have scaled up the recipe).
Drain the chickpeas, but remember to save 100 ml of the cooking water.
Let the chickpeas get cold enough to handle. I run them under a little cold water. Remove the skins from the chickpeas and discard.
Place chickpeas and garlic in a food processor fitted with the knife blade. Run the machine until they are very finely chopped. Add tahini, spices and lemon juice and process again. Remember to scrape down the bowl once in a while. With the motor running drizzle in 50-100 ml of the cooking water until you reach the desired consistency. Remember that the hummus will get firmer as it cools, so make it a little looser than you think it ought to be. Taste and season to your preference.
Keeps in the fridge in a tightly covered container for 4-5 days.