SERVES 10; ¼ cup per serving
Dried chickpeas provide authentic flavor in this Middle Eastern classic. Fresh vegetables are a good choice for dipping accompaniments. This hummus is equally delicious as a spread for heart-healthy crackers or an open-face sandwich.
Total prep, cooking, and pressure release time: 1 hour 23 minutes
4 cups water
1 cup dried chickpeas, sorted for stones and shriveled peas, rinsed, and drained
3 tablespoons tahini
3 tablespoons fresh lemon juice
2 medium garlic cloves
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
3 tablespoons olive oil (extra virgin preferred)
Sliced cucumbers, celery sticks, and cherry tomatoes, for serving (optional)
1. Combine the water and chickpeas in the pressure cooker. Secure the lid. Cook on high pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
2. Reserving the cooking liquid, drain the chickpeas. Rinse the chickpeas under cold water and drain.
3. Transfer the chickpeas to a food processor. Add the tahini, lemon juice, garlic, cumin, paprika, and salt. Process until smooth. With the machine running, add the oil in a steady stream. Drizzle ¼ cup of the reserved chickpea chickpea cooking liquid into the processor and puree until the hummus is smooth and creamy. If necessary, add more chickpea cooking liquid until the hummus is the desired consistency.
4. Serve with sliced cucumbers, celery sticks, and cherry tomatoes.
COOK’S TIP ON TAHINI: Tahini is a thick paste made of sesame seeds and is popular in Middle Eastern cooking. Look for it in the ethnic foods aisle of the supermarket.
Calories 133
Total Fat 7.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 124 mg
Carbohydrates 13 g
Fiber 3 g
Sugars 2 g
Protein 5 g
Dietary Exchanges
1 starch, 1½ fat

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