This Creamy Classic Hummus is restaurant level good. Made with dry chick peas, cooked perfectly in your pressure cooker, and blended with spices and sesame.

I've been making hummus at home for years. I always tried using canned chickpeas (garbanzo beans) and it was never as creamy as when I ordered it at my favorite Turkish Restaurant, Mamouns. I remember one time even removing the skins from every single chickpea. I think I always knew what I was doing wrong, but I was too lazy to soak beans overnight and then cook them the next day.

I've cooked many different kinds of beans and grains in my pressure cooker and they always come out perfect. I was so excited to try dried chickpeas and it did not disappoint. 45 minutes on manual/high, quick release, and you have perfectly cooked chickpeas, ready for use.

Our recipe for Creamy Classic Hummus is inspired by plates of this that we have had a Middle-Eastern Restaurants. Enjoy!

yield: Approximately 3 cupsAuthor: Pressure's Onprint recipe

Creamy Classic Hummus

This Creamy Classic Hummus is restaurant level good. Made with dry chick peas, cooked perfectly in your pressure cooker, and blended with spices and sesame.

prep time: 15 MINScook time: 50 MINStotal time: 65 mins

INGREDIENTS:

• 1 cup dry chickpea (garbanzo beans)
• 4 cups water
• ⅛ teaspoon peppercorns
• 2 bay leaves
• 2 cloves garlic
• ½ lemon
• ⅓ cup tahani
• 1 teaspoon cumin
• 1 teaspoon salt
• pepper to taste

INSTRUCTIONS:

1. Cook - Add dry chickpeas, bay leaves, and water to your pressure cooker. Secure lid and cook on high/manual for 45 minutes. When timer goes off, do quick pressure release.
2. Blend - Throw away bay leaves. Remove chickpeas from pressure cooker to a blender or food processor, reserving liquid. Add 2 cloves of garlic, juice from 1 lemon, salt, and then pour in enough of the reserved liquid to cover the top of the chickpeas. It thickens up quick a bit so don't be afraid of it being too liquidy. Blend until smooth and then transfer to a mixing bowl.
3. Season - With the chickpea puree transferred to your mixing bowl, add your tahani, cumin, salt, and pepper. Whisk and taste. At this point, you can adjust your seasonings to taste. I like mine with a good balance of creamy, salty, and tangy from the lemon so this was perfect for me. You may choose to add more salt or spices.
4. Serve - I serve mine in a bowl topped with fresh chopped parsley, tomato, and onion. Drizzle with Olive Oil.

http://www.pressureson.net/2017/03/creamy-classic-hummus-pressure-cooker.html

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This Middle-Eastern Chicken and Chickpea Stew is SO easy to make! Another of my favorites, a One-Pot Meal! I love simple dishes that are packed with a lot of flavor. This one uses everyday items and creates a beautiful combination of flavors by pairing it with just the right spices. This took about 5 minutes to prepare and 20 minutes of cooking. You can enjoy a big bowl of this by itself or with a side of Mujadara, which is a Middle-Eastern rice and lentil dish.

Middle Eastern Chicken and Chickpea Stew (pressure cooker)

serves 3-4 with a side

• 4 chicken thighs
• 2 TB extra virgin olive oil
• 2 cloves of garlic, chopped
• 1 can of garbanzo beans/chickpeas, drained and rinsed
• 1/2 onion, diced
• 1 can of diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• juice from 1/2 lemon
• fresh chopped parsley
• 1/2 C water
• 1 TB cornstarch
• salt and pepper to taste

Directions

Set your pressure cooker to sauté and add your E.V.O.O. While the oil is heating, season your chicken thighs with salt and pepper. Place the chicken in the pressure cooker and place onions on top. Let the chicken brown for a few minutes. (I usually chop my garlic while I'm waiting.) Flip the chicken, then add your chickpeas, diced tomatoes, 1/2 C of water, garlic, cumin, paprika, and turmeric. Cover and set timer for 16 minutes. 

When your timer goes off, allow for 5 minutes of NPR, Uncover and set to sauté. In a small bowl, mix the corn starch with a little liquid from the stew. Whisk until you have a smooth mixture. Stir in a little more liquid and then add back into the stew. Add your lemon juice, stir, and allow soup to simmer for 1-2 minutes. This will thicken things up. Season with salt and pepper to taste. Serve with fresh parsley. 

Serves 2-3 as an entrée for 4 with a side.

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