Pressure Cooker Hummus
- 2 cups dry garbanzo beans, rinsed and stones removed
- cold water to cover
- 8 cups cold water
- 1 bay leaf
- 1 teaspoon avocado oil or olive oil
- ½ cup tahini
- ¼ cup lemon juice, or to taste
- 6 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon ground cumin (optional)
- ⅓ cup avocado oil or olive oil, or more as needed
- Pour garbanzo beans into inner steel pot of pressure cooker and cover with cold water by 1 inch.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 1 minute. Turn steam vent handle to Venting to quick-release pressure.
- Drain beans and return to pot. Add 8 cups cold water, bay leaf, and 1 teaspoon oil to pot.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 20 minutes. Let pressure release naturally.
- Drain beans, discarding bay leaf and reserving 1½ cups cooking liquid. Transfer beans to a mixing bowl.
- Blend beans, ¾ cup reserved cooking liquid, tahini, lemon juice, garlic, salt, black pepper, paprika, and cumin using an immersion blender fitted with the blade attachment on High until smooth. Or place ingredients in a food processor and blend until smooth.
- Slowly add ⅓ cup oil into the mixture while blending until desired consistency is reached.
- Transfer hummus to a bowl; cover with plastic wrap and refrigerate until chilled, at least 2 hours. Drizzle a little oil over hummus; garnish with paprika, black pepper, and salt to serve.
Flavored hummus is all the rage these days. This recipe gives you a terrific, traditional hummus, which you can enjoy as is or use as a base for adding your favorite flavors. Add roasted red pepper, extra garlic and citrus, spinach, olives, or whatever else you can come up with. There are countless combinations to be tried and enjoyed!
What others are saying
Caro Hodgin says:
at first glance, i thought this recipe had way too many ingredients for normal hummus, but i decided to give it a shot. so full of flavor and wonderful. cannot believe i made it at home!
Sal Polisi says:
I added roasted red pepper to this recipe for added flavor and it was perfect. I also didn't have dry garbanzo beans, only cans, so I cut the cooking time down drastically. Best and easiest way to make hummus.
Gina Anastasia says:
I will never buy store-bought hummus again after trying this recipe. I used a high quality olive oil, which I think makes a huge difference. Also, let me just say that not having to soak the chickpeas before cooking is genius. I never remember to soak beans overnight, now I don't have to worry about it.
Tascha Herbruck says:
I love the idea of homemade hummus, I struggled with this recipe when try to blend it all together, with the liquid that was called for in the recipe. Did any of you have a hard time with it blending and being so thick?
Lynn Moody says:
I like to Pressure cook my garbanzo beans in one step. 1 lb garbanzo beans, 1/4 teasp baking soda, enough filtered water to cover by one inch. Pressure cook, High for 35 -40 mins. When making the hummus, I also like to add a little Ras el Hanout in the mixture and sprinkle just a little powdered Sumac on top. Extra flavor!