4 Oct 2013

RFC Pressure Cooker Hummus

by | posted in: Food Processor Recipes, Legumes, Pressure Cooker Recipes, Recipes | 0

Recipe: RFC Pressure Cooker Hummus

Cook time: 60 minutes

Equipment:

  • Food Processor
  • Pressure Cooker if using dry chickpeas

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Ingredients:

  • 1 cup dried chickpeas, rinsed (you can substitute 1 can of canned chickpeas (garbanzo beans))
  • 4 cups water (if pressure cooking the chickpeas)
  • 3 medium cloves garlic, peeled
  • 1.5 tsp real salt (to taste)
  • up to 1/2 cup chickpea cooking liquid (reserved from pressure cooking the chickpeas) – only add if consistency is too thick.
  • Juice of 1 1/2 large lemon
  • 1/4 cup tahini (or substitute a natural nut butter)
  • 1/2 cup organic extra virgin olive oil
  • Other flavors as desired (see below)

Directions:

1. Pressure Cook the Chickpeas:

  1. Put the rinsed chickpeas and 4 cups water in your pressure cooker
  2. Lock the lid, bring the cooker to high pressure on High Heat
  3. Lower Heat and cook for 60 minutes at high pressure. (Set a timer)
  4. Remove from the heat and let the pressure come down naturally, another 5 to 15 minutes.
  5. Drain the beans, saving the cooking liquid for use later in the recipe.

2. Make the Hummus:

  1. Place the pressure cooked chickpeas (or the drained canned chickpeas) and the remaining ingredients in the food processor. Start with the juice of one lemon.
  2. Turn on the food processor, and process until the hummus looks smooth and a little fluffy. Add more chickpea cooking liquid if necessary.
  3. Add more lemon juice or salt to taste.
  4. Add one of the flavor variations below, if desired.
  5. Taste, and add more salt if necessary. Remove the hummus to a serving dish, dust with the paprika, drizzle with a little more olive oil, and serve.

3. Flavor Variations:

  1. Jalapeno Honey Hummus: add 2 Tbsp of Raw Unfiltered Honey and half of a jalapeno pepper and process (use as much hot pepper as you’re comfortable with)
  2. Roasted Red Pepper Hummus: add 3 Roasted Red Peppers from a jar (taste for salt) and process.
  3. Jalapeno – cilantro Hummus: add a full jalapeno and a handful of cilantro and process.
  4. Sundried tomato hummus: add 1/2 cup of sundried tomatoes and process.
  5. Jalapeno Date Hummus: add one jalapeno (or 1-2 serranos if you like the heat) and 14 dates and process.

Variations:

*Nut butter: As I mentioned in the ingredients, you can substitute any Nut butter for the tahini.

*White beans: To make a white bean dip instead of hummus, just substitute great northern or cannelini beans for the chickpeas.