Hummus (Chickpea Paste) Cooked in a Pressure Cooker

Hummus (Chickpea Paste) Cooked in a Pressure Cooker

This chickpea paste is macrobiotic dish, and is also perfect as a drinking appetizer.
This is a simple dish, and you can shorten the cooking time by using a blender and pressure cooker.

Ingredients: 4 servings

Dried chickpeas
1 cup (200 ml)
1 clove
as needed
Finely chopped parsley
as needed
Salt and pepper
to taste
Tahini (or roasted sesame seeds)
2 tablespoons


1. Soak the chickpeas overnight to rehydrate. Put the chickpeas and kombu dashi stock in a pressure cooker. Cook for 5 minutes under pressure.
2. Separate the kombu from the soft and boiled chickpeas. Put the chickpeas, 1 cup (200 ml) of remaining boiled water from the pressure cooker, garlic, tahini (or roasted sesame seeds) into a blender.
3. Blend until the ingredients become smooth. Serve in a bowl. Sprinkle with a little salt and pepper. Garnish with parsley or other herb of your choice.

Story Behind this Recipe

I created this recipe using a pressure cooker after referring to several recipes, including one in "The Naked Chef" by Jamie Oliver.