- 1 cup dry chickpeas
- 4 cups water
- 1/2 tablespoon salt*
- 3 cups chicken stock
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- 1/2 cup tahini, stirred well
- 1/2 cup chicken stock
- 1/4 cup extra virgin olive oil, plus extra for garnish
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
Clean and rinse chickpeas. Add chickpeas, water, and salt to the cooking pot in the Presto® Electric Pressure Cooker Plus. Press BROWN and bring to a boil. Allow beans to boil for 1 to 2 minutes. Press CANCEL; cover pressure cooker and let beans soak 1 hour. Drain beans and rinse well.
Return beans to cooking pot; add 3 cups chicken stock. Close cover. Place quick pressure release valve on vent pipe. Press BEANS and then adjust time to 16 minutes. When time is up, allow pressure to drop of its own accord. Drain beans.
Add chickpeas, tahini, oil, 1/2 cup chicken stock, lemon juice, garlic, and cumin to blender or food processor. Process about 1 minute. Open cover and check taste and consistency. Add additional stock if necessary to reach desired consistency. Season to taste with salt.
Allow hummus to sit for 30 minutes to 1 hour to allow flavors to intermingle. Just before serving, garnish as desired.
Note: Pair with Tortilla Crisps recipe for a delicious appetizer.
Watch Chef Kevin Belton prepare Garlic Hummus and Tortilla Crisps in this video.
*Soaking beans in salt water will produce chickpeas with more tender skins and a creamier texture.