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Prep Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:18Yield:4 1/2 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:18Yield:4 1/2 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:18
Servings:
18
Yield:4 1/2 cups
Yield:
4 1/2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsdried chickpeas6cupswater¾cuplemon juice½cuptahini½cupextra-virgin olive oil, plus more for garnish1teaspoonsalt2clovesgarlic, crushedChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsdried chickpeas
6cupswater
¾cuplemon juice
½cuptahini
½cupextra-virgin olive oil, plus more for garnish
1teaspoonsalt
2clovesgarlic, crushed
Chopped fresh parsley for garnish
DirectionsPlace chickpeas and water in the bowl of a multicooker. Cook on high pressure for 45 minutes. Let the pressure release naturally. Reserve 1 cup of the cooking liquid, then drain the chickpeas.Place the chickpeas, lemon juice, tahini, oil, salt, garlic and half of the reserved cooking liquid in a food processor. Process until smooth. If the hummus seems thick, add the remaining cooking liquid. Garnish with parsley and a drizzle of olive oil, if desired.TipsTo make ahead: Cover and refrigerate for up to 5 days.Equipment: Electric pressure cooker (multicooker)Originally appeared: EatingWell.com, May 2018
Directions
Place chickpeas and water in the bowl of a multicooker. Cook on high pressure for 45 minutes. Let the pressure release naturally. Reserve 1 cup of the cooking liquid, then drain the chickpeas.Place the chickpeas, lemon juice, tahini, oil, salt, garlic and half of the reserved cooking liquid in a food processor. Process until smooth. If the hummus seems thick, add the remaining cooking liquid. Garnish with parsley and a drizzle of olive oil, if desired.TipsTo make ahead: Cover and refrigerate for up to 5 days.Equipment: Electric pressure cooker (multicooker)
Place chickpeas and water in the bowl of a multicooker. Cook on high pressure for 45 minutes. Let the pressure release naturally. Reserve 1 cup of the cooking liquid, then drain the chickpeas.
Place the chickpeas, lemon juice, tahini, oil, salt, garlic and half of the reserved cooking liquid in a food processor. Process until smooth. If the hummus seems thick, add the remaining cooking liquid. Garnish with parsley and a drizzle of olive oil, if desired.
Tips
To make ahead: Cover and refrigerate for up to 5 days.
Equipment: Electric pressure cooker (multicooker)
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)152Calories11gFat11gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
