Pressure Cooker Chickpeas
1 cup dried chickpeas, sorted and rinsed
4 cups water (if cooking the chickpeas)
1 Tablespoon oil
2 medium cloves garlic, peeled
1/2 teaspoon kosher salt
1/2 cup chickpea cooking liquid
Juice of 1 lemon
1/4 cup tahini
1 Tablespoon cumin
1 Tablespoon ground coriander (optional)
½ teaspoon cayenne or paprika
¼ cup extra virgin olive oil (I usually use a little less than that)
Pressure Cook the Chickpeas: PLACE dried chickpeas, 4 cups water and 1 Tablespoon olive oil in the pressure cooker.
Lock the lid and COOK at HIGH pressure for 35 minutes. Let the pressure come down naturally (this should take about 10-15 minutes). If beans are not soft enough, SIMMER on the stove for another few minutes until beans are VERY soft.
DRAIN beans, but REMEMBER to SAVE 1/2 cup of the cooking liquid for use later in the recipe.
Make the Hummus: With food processor running, ADD peeled garlic through the feed tube. PROCESS until it is completely chopped, about 30 seconds. If using a blending, just add minced garlic to the blender.
ADD chickpeas and 1/2 teaspoon of salt. PROCESS until the chickpeas are broken up and pretty much mashed. ADD the cooking liquid, lemon juice, tahini, cumin, coriander and cayenne.
PROCESS for 15 seconds and then SCRAPE down the sides of the food processor with a spatula. PROCESS until completely combined.
Turn on the food processor and slowly drizzle the olive oil in through the feed tube in a thin stream. Continue to process for another 30 seconds or so until the hummus looks silky smooth. TASTE. ADD additional salt and seasonings as needed. PLACE hummus in a serving dish. DRIZZLE with more olive oil and SERVE with pita chips or fresh veggies.