Hummus is one of those things that probably tasted terrible the first time you had it. This recipe is not like that at all! I dare you to try it and not be impressed. The beauty of this recipe in the pressure cooker is that it cooks the chickpeas properly (Chickpeas are extremely difficult to cook properly using standard cooking techniques).
Use this as dip for raw vegetables or leftover bread.
For the Chickpeas
1 1/4 cups dried chickpeas, picked over and rinsed
7 cups of water
1 tablespoon oil (needed to control foaming)
1/2 teaspoon salt
For the Hummus
1 red bell pepper
2 cloves of garlic (optional)
3 to 4 tablespoons tahini (sesame seed paste)
5 tablespoons freshly squeezed lemon juice, plus more to taste
1 teaspoon salt
1 teaspoon toasted cumin seeds
1/3 to 3/4 cup chickpea cooking liquid
1. In a 4 quart or larger pressure cooker, combine the chickpeas, water, oil, and salt. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat enough to maintain high pressure and cook for 35 minutes. Turn off the heat. Allow the pressure to come down naturally, 15 to 20 minutes.
2. While the chickpeas are cooking, cut the bell pepper in half and roast in a toaster oven for 10-15 minutes or over the stove until it is nicely roasted.
3. After the pressure has come down naturally, remove the lid, tilting it away from you to allow steam to escape. If the chickpeas are not uniformly tender, replace the lid and simmer until done. Drain the chickpeas, reserving the cooking liquid. Discard any loose bean skins. Allow the chickpeas to cool to room temperature.
4. Put the roasted red pepper in a food processor and blitz until it's a paste. Add the chickpeas, garlic, tahini, lemon juice salt, cumin and salt. With the motor running, add enough of the cooking liquid to make a smooth, thick paste. Add more lemon juice and salt, if needed. Use immediately and refrigerate for up to a week.
5. Enjoy with fresh vegetables or chunks of bread.