Hummus #2 (dried chickpeas and pressure cooker)

My regular hummus is good but it's always bothered me that there's a little bit of off flavor to it. I had a theory it was from the canned chickpeas I use in it. So I set out to make some from dried chickpeas/garbanzo beans. It is completely worth the effort; this is delicious!

I basically used this recipe for the pressure cooker steps plus my regular hummus recipe.

I started with 6.4 oz. of dried chickpeas. That's about 1 cup, or 180 grams.

Soak overnight in a bowl covered with lots of water at room temperature. I used a 64 oz. Pyrex measuring cup. Here they are after soaking overnight.

Drain the chickpeas and add to the pressure cooker pot. Add 48 oz. (6 cups) of water, a few cloves of garlic, minced, and a bay leaf.

Pressure cook on high pressure for 18 minutes (after boiling). Let sit for 20 minutes then depressurize. I used my Instant Pot in pressure cooker mode.

Drain the cooked chickpeas and reserve the liquid. Pick out the bay leaf. Let cool.

I like to peel the chickpeas in my hummus, though this is optional. Put them in a kitchen towel and rub gently in a circular pattern. The skin should slide right off then you can pick them out.

Add to the food processor:

2 cloves of garlic, minced
tahini (a couple tablespoons)
1 tbsp. olive oil
juice of 1 lemon
1 tsp. salt
freshly ground white pepper

Process until smooth. Add the reserved chickpea cooking liquid to reach the desired consistency. You might want yours with more liquid.

Serve in a ramekin drizzled with olive oil and a dash of smoked paprika.

Extra can be frozen. I like to vacuum seal in 2.5 oz. servings, perfect for a quick snack. Just put the vacuum sealed package in a bowl of water and it defrosts in no time, or defrost in the refrigerator.

The recipe above made 2 ramekins that I refrigerated and 5 servings that I froze.


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This page contains a single entry by Rick Kasguma published on October 29, 2015 8:58 AM.

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