Hummus (Fast & Slow)
- Makes4 Cups
- Cook Time1½ hours
- Slow Cook Time6¾ to 7¼ hours
- Active time plus cooling15 minutes active
- 4
This Israeli-style hummus has a smooth, almost sour cream-like consistency, and since it is not seaoned with raw garlic or laden with excessive olive oil, the headline flavor is the nuttiness of the chickpeas and tahini. Tahini can be found near the peanut butter or in the international aisle at most supermarkets. Look for a brand made from toasted sesame seeds; we like Kevala, but Soom and Aleppo are good, too. Make sure to stir the tahini well before measuring. Like natural peanut butter, it separates on standing and requires stirring to incorporate the oil on top with the solids at the bottom. For a few flavorful twists on hummus, see the recipes below.
Don't allow the chickpeas to cool before processing; they puree better warm. And for the smoothest, lightest consistency, don't stop short of processing for the full 3 minutes during the first stage.
Step 1
In a 6-quart Instant Pot, combine the chickpeas, baking soda, 2 teaspoons salt and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander; return the insert to the housing. Rinse the chickpeas under cool water and drain well, then return to the pot. Add 6 cups water and distribute the chickpeas in an even layer.
Step 2
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is compete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Step 3
Set a colander in a large bowl. Using potholders, carefully remove the insert from the housing and pour the contents into the colander. Reserve ¾ cup of the cooking liquid, then discard the remainder.
Let the chickpeas drain for about 1 minute, then transfer them, still warm, to a food processor. Add 1 teaspoon salt, then process for 3 minutes. Stop the machine and add the tahini.
Continue to process until the mixture is lightened and very smooth, about 1 minute longer. Scrape the sides and bottom of the processor bowl.
With the machine running, pour in the reserved ¾ cup cooking liquid and the lemon juice, then process until combined, 45 to 60 seconds. Taste and season with salt.
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to swirl a well in the center. Drizzle with the oil, then sprinkle with the parsley, cumin and paprika.
Step 4
In a small bowl, stir together 8 ounces seedless red grapes (halved), 1 tablespoon hot sauce, 1 tablespoon white vinegar and 1 teaspoon kosher salt; let stand 15 minutes, then drain.
In another small bowl, combine 2 ounces crumbled feta cheese (½ cup), 2 tablespoons extra-virgin olive oil, 1 teaspoon za'atar and ¼ cup finely chopped fresh mint.
After transferring the hummus to a serving bowl, use the back of a spoon to swirl a well in the center. Drizzle with 1 to 2 tablespoons extra-virgin olive oil, then top with the grapes, followed by the feta mixture.
Step 5
In a small bowl, combine 1 cup drained roasted red peppers (patted dry and chopped), ¼ cup drained capers (patted dry and chopped) and 1 tablespoon red wine vinegar. Taste and season with kosher salt and black pepper. After transferring the hummus to a serving bowl, use the back of a spoon to swirl a well in the center. Drizzle with 1 to 2 tablespoons extra-virgin olive oil, then top with the roasted pepper mixture.
Step 6
In a small bowl, combine ½ cup pitted Kalamata olives (chopped), 2 tablespoons fresh oregano (minced), 1 tablespoon grated lemon zest and ½ teaspoon black pepper. After transferring the hummus to a serving bowl, use the back of a spoon to swirl a well in the center. Drizzle with 1 to 2 tablespoons extra-virgin olive oil, then top with the olive mixture.
