Colin's Hummus

    1 rating(s)
    Vegan
    Submitted by
    Avatar of SteveH

    Instructions

    If using a slow cooker:
    Add the dried chickpeas and baking soda to a large slow cooker. Add enough water to cover the chickpeas by at least 6 cm. Cover and cook until tender: high heat for 5 hours or low heat for 8 to 9 hours.
    If using a pressure cooker:
    Add the dried chickpeas and baking soda to a large pressure cooker. Add enough water to cover the chickpeas by at least 6 cm. Cook on high pressure for 45-50 minutes. Use the quick release method.
    Hummus:
    Place the cooked chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for at least 30 seconds. Stop, scrape down the sides of the bowl, and process for at least another 30 seconds. Add the lemon juice and water. Process for 30 seconds. Add the tahini and process for 30 seconds, then scrape down the sides of the bowl.
    With the processor running, drizzle in the olive oil and stop when oil has been incorporated.
    To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

    Ingredients

    Slow cooker/pressure cooker chickpeas

    1 kg of dried chickpeas, sorted and rinsed
    3/4 teaspoon baking soda

    For the hummus

    454g cooked chickpeas
    10g minced garlic
    10g salt
    75ml lemon juice
    60ml water, preferably chickpea cooking water
    82g tahini, stirred well
    54ml extra virgin olive oil, plus extra for serving
    Powdered sumac: optional

    Serving Size

    693 grams

    Prep Time

    1-9 depending on cooking method

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      Comments

      BreakfastKlutz

      Points +12030

      Vegan
      Posted on 22 Mar 2024

      I have an electric pressure cooker/air fryer. Chick peas: 5 minutes on low, 10 minutes natural vent. I don't add any oil to my hummus, and use stock powder instead of salt, I also add pickle brine, dried onion, and mixed herbs to give it a bit more depth.

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