This delicious recipe uses dried garbanzo and soy beans. The traditional “soak the beans overnight and simmer for two hours” approach would also work. I cook my beans in a pressure cooker for an hour in a mixture of half water, half stock.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup dry garbanzo beans
- ¼ cup dried soybeans
- 1 bay leaf
- 1 onion, quartered
- 1 cup vegetable broth
- 3 cups water
- 2 cloves cloves garlic, crushed
- 1 lemon, juiced
- 2 tablespoons soy sauce
- black pepper to taste
- ¼ cup tahini
- ¼ cup chopped fresh parsley
Instructions
- Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer’s instructions for the minimum amount of liquid required).
- Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
- Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.
- Add any other ingredients to make subtle changes in the taste of your hummus: I like roasted red peppers, sundried tomatoes, Parmesan, or scallions.
- To make this on the stovetop, soak the beans overnight. Bring the beans, onion, and bay leaf to a boil; reduce the heat and simmer, covered, until the beans are very tender, about 2 hours. Proceed with the recipe.
Reviews
Homemade is always best
I love the fresh cooked beans. I do not add onion as I like a more traditional hummus. I also add less tahini but I know that is a “to taste” issue. Also I add a pinch of cayenne for some kick. Soy sauce sounded off to me so did not add That either.
Good; a bit bland but at first then the flavors develop as day or two later……This is a keeper…..Thanks & Happy Cooking!!!
Really quite easy. Pressure cookers are great! I want to play around with more additions to the hummus…more garlic, roasted tomatoes, pine nuts, etc
This is the best hummus I’ve had. Thank you for posting a pressure cooker recipe that works perfectly. I soaked the beans overnight and reduced the amount of time cooked, ate them right out of the pan and had to make myself stop so I’d have enough to make hummus 🙂
Tried it for kicks and it just we bleh. I use all premium ingredients, but this recipe triples the number of typical ingredients.
I am in limbo about this one. I really liked the beans when they were done. The cook time and method was perfect. Only change I made was using 1/2 onion, as I had one large sweet onion. I thought the beans were perfectly cooked and to be honest I liked them straight out of the pot. they would have been good in soup or even on a salad. I never had a fresh cooked chickpea, what a difference. Now about the hummus, I did not care for it at all! The tahini taste is just overwhelming. Maybe, some brands are more light tasting then others, I don’t know. The onions could also be tasted and gave it a boiled onion after taste. It was way too thick too. Now, I have 3 full cups that no one will eat. I wish very much I would have just tested a portion of the beans. To top, I have a very good mixer and I thought it was going to burn the motor. I smelled an odor as it tried to blend this stuff. I wish this would have worked, and it didn’t get tossed, but at least I know how to cook beans in my pressure cooker. My rating is for the actual hummus. I would only make half of it, at a time, to get the flavor desired and use the best tahini possible.
This was the first time I made hummus at home and it was yummy. I did not add soybeans and the soy sauce. I did add 1/4 tsp of cumin and 1/8 tsp of red pepper, which added more flavor.