Go Back


Author: Anita's Table Talk


Pressure Cooker Chickpeas

  • 1 cup dried chickpeas, sorted and rinsed
  • 4 cups water
  • 1 Tablespoon oil


  • 2 medium cloves garlic, peeled
  • ½ teaspoon kosher salt
  • ½ cup chickpea cooking liquid
  • 1 lemon, juiced
  • ¼ 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 ½ cup of the cooking liquid for use later in the recipe.


  • 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 ½ 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.