Creamy hummus. Gluten free and delicious. What is even better that store bought hummus? Homemade of course. What makes this even easier is cooking chickpeas in a pressure cooker.
I recently bought an electric pressure cooker from Williams Sonoma. I had never used one before, but I have met so many people that love them, and also say for gluten free living it is a must.
I’ve made baby back ribs that fell off the bone, but more often am making varieties of beans. Dried beans are so inexpensive and are a great source of vitamins and protein. A great food for a gluten free meal.
250 g dried chickpeas
3 garlic cloves
The juice from 2 lemons
1/3 cup organic tahini
1/3 cup good olive oil
1/3 cup water
½ tsp cumin
Salt (I like to use Maldon sea salt)
First soak dried chickpeas overnight in boiling water.
Rinse chickpeas and place in pressure cooker. Cover chickpeas with water, making sure water rises about 1 inch higher than peas. Add chopped garlic to chickpeas.
Lock lid in place and cook chickpeas on high pressure for 20 minutes.
Once finished, release pressure. Strain chickpeas and place in a food processor.
Add water, oil, lemon juice, tahini, and cumin to chickpeas.
Blend until creamy.
Serve with your favorite gluten free crackers or chips.