Classic Hummus

1. 1

   Sort chickpeas and rinse in cold water. Place in a large bowl; add water to cover by 2 in. Cover and let stand overnight.

2. 2

   Drain and rinse chickpeas, discarding liquid. Transfer to a pressure cooker; add the onion, bay leaf and 4 cups water.

3. 3

   Close cover securely according to manufacturer's directions. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow, steady rocking motion or release of steam; adjust heat if needed.)

4. 4

   Remove from the heat; allow pressure to drop on its own. Immediately cool according to manufacturer's directions until pressure is completely reduced. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.

5. 5

   Place the chickpeas, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.

6. 6

   Cover and refrigerate for at least 1 hour. Serve with vegetables.

No additional tips available.