Tuesday, March 21, 2017

Creamy Classic Hummus (pressure cooker)


This Creamy Classic Hummus is restaurant level good. Made with dry chick peas, cooked perfectly in your pressure cooker, and blended with spices and sesame.

I've been making hummus at home for years. I always tried using canned chickpeas (garbanzo beans) and it was never as creamy as when I ordered it at my favorite Turkish Restaurant, Mamouns. I remember one time even removing the skins from every single chickpea. I think I always knew what I was doing wrong, but I was too lazy to soak beans overnight and then cook them the next day.

I've cooked many different kinds of beans and grains in my pressure cooker and they always come out perfect. I was so excited to try dried chickpeas and it did not disappoint. 45 minutes on manual/high, quick release, and you have perfectly cooked chickpeas, ready for use.

Our recipe for Creamy Classic Hummus is inspired by plates of this that we have had a Middle-Eastern Restaurants. Enjoy!








yield: Approximately 3 cupsprint recipe

Creamy Classic Hummus

This Creamy Classic Hummus is restaurant level good. Made with dry chick peas, cooked perfectly in your pressure cooker, and blended with spices and sesame.
prep time: 15 MINScook time: 50 MINStotal time: 65 mins

INGREDIENTS:

  • 1 cup dry chickpea (garbanzo beans)
  • 4 cups water
  • ⅛ teaspoon peppercorns
  • 2 bay leaves
  • 2 cloves garlic
  • ½ lemon
  • ⅓ cup tahani
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • pepper to taste

INSTRUCTIONS:

  1. Cook - Add dry chickpeas, bay leaves, and water to your pressure cooker. Secure lid and cook on high/manual for 45 minutes. When timer goes off, do quick pressure release.
  2. Blend - Throw away bay leaves. Remove chickpeas from pressure cooker to a blender or food processor, reserving liquid. Add 2 cloves of garlic, juice from 1 lemon, salt, and then pour in enough of the reserved liquid to cover the top of the chickpeas. It thickens up quick a bit so don't be afraid of it being too liquidy. Blend until smooth and then transfer to a mixing bowl.
  3. Season - With the chickpea puree transferred to your mixing bowl, add your tahani, cumin, salt, and pepper. Whisk and taste. At this point, you can adjust your seasonings to taste. I like mine with a good balance of creamy, salty, and tangy from the lemon so this was perfect for me. You may choose to add more salt or spices.
  4. Serve - I serve mine in a bowl topped with fresh chopped parsley, tomato, and onion. Drizzle with Olive Oil.



1 comment:

  1. No olive oil? I make my own, but I use olive oil too... this might be better for me though! ;)

    ReplyDelete

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