Hummus is a simple and delicious snack that’s perfect for any occasion. With just a few ingredients, you can whip up a creamy, flavorful dip that’s healthier and more satisfying than store-bought versions.
Start by rinsing the garbanzos and soybeans well. Toss them into your pressure cooker along with a bay leaf and a peeled onion. Pour in some vegetable broth and enough water to cover the beans by about an inch, or just follow your pressure cooker’s guidelines for the minimum liquid needed.
Seal the lid and bring the cooker up to high pressure. Once it’s there, turn the heat down to low and let it cook for about an hour. When the time’s up, let the pressure come down naturally before opening the lid.
Drain the beans, but keep a bit of that cooking liquid aside just in case you want to thin out the hummus later. Pop the beans into a food processor, then add garlic, lemon juice, soy sauce, black pepper, and tahini. Blend everything until it’s nice and smooth. If it feels too thick, add a splash of the reserved cooking liquid until you get the texture you like.
Scoop the hummus into a bowl and stir in some fresh parsley for a little brightness. Give it a taste and adjust seasoning if needed, then dig in!
- Use canned chickpeas for convenience, but rinse them well to reduce sodium.
- Add a little ice water while blending to get a smoother, creamier texture.
- Adjust the garlic and lemon juice to suit your taste for the perfect balance.
This creamy dip is packed with protein and fiber, making it both healthy and satisfying. It’s easy to customize with your favorite flavors and can be ready in just minutes. Plus, it’s a great way to enjoy chickpeas in a tasty, versatile form.
Serve with warm pita bread, fresh vegetables, or as a spread on sandwiches and wraps. It also pairs nicely with grilled meats or as a topping for salads to add extra flavor and creaminess.
Store in an airtight container in the refrigerator for up to a week. Stir before serving, as some separation may occur. You can also freeze it for up to three months, thawing overnight in the fridge before enjoying.
