The secret to this recipe --as with all good food-- is fresh, quality ingredients.
I use freshly cooked chickpeas as well as fresh lemon juice and zest. Cooking fresh beans yields quality taste as well as making them more digestible and avoiding the pitfalls of canned foods (such as BPA can linings).
High quality, unrefined salt (e.g. Himalayan, Celtic or Real Salt) and extra virgin olive oil are also key. Infused olive oil (such as lemon, herb or sundried tomato) make nice variations.
Prep time:30 minutes (beyond soaking time)
Soak time:24 hours
Cook time:14 minutes in the pressure cooker
- 1 1/2 cups cooked organic chickpeas (or 1, 15 oz. can)
- 1 teaspoon teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1 tablespoon sesame or olive oil
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh organic lemon juice
- Organic lemon zest
- 1 tablespoon organic tahini
- 1/2- 3/4 teaspoon quality salt
- Glass or ceramic bowl
- Pressure cooker
- Food processor
Step 1. Soak the Chickpeas
Place 1 cup dry chickpeas in a glass or ceramic bowl. Discard any bad or damaged beans or foreign material. Rinse.
Add at least 3 cups of water and 1/2 teaspoon apple cider vinegar.
Soak for 12 hours.
Drain, replace water and add 1/2 more vinegar. Soak for 12 more hours.
Step 2: Cook the Chickpeas
Drain and place chickpeas into a pressure cooker.
Cover with water.
Add 1 tablespoon oil and 1/2 teaspoon salt.
Follow pressure cooker directions.
Cook with pressure on for 12-14 minutes. Let pressure come off on its own.
Step 2. Make the hummus
Place the chickpeas, olive oil, salt, tahini, lemon juice and zest in the food processor.
Add a little cooking liquid from the chickpeas if too dry.
Blend until fluffy and smooth.
Keep refrigerated in a sealed glass container for up to 1 week.