We love hummus around here, it’s such an easy, quick, appetizer or snack. It’s great with pita chips, of course, but it’s versatile enough to go with fresh vegetables or spread onto a wrap or sandwich. I’ve always got canned chickpeas and tahini on hand, so all it takes is a whirl in the food processor.
Many recipes for hummus suggest using freshly cooked chickpeas because the flavor and texture is so much better. I’ve never put out the effort, despite my love affair with all beans. But now that I have a pressure cooker, I couldn’t resist. And it couldn’t have been easier. Forty-five minutes in the pressure cooker, resulting in perfect chickpeas. So much better than canned. And we love this hummus. The recipe calls for slow-cooked chickpeas, but I’m including a link to the method for doing them in the pressure cooker also. We usually make up our own pita chips – just cut into triangles, split and add olive oil, salt and pepper. Cook them for 10 minutes at 400.