Enter the pressure cooker.
Cook on high pressure for 45 minutes.
Let the pressure release naturally.
Reserve 1 cup of the cooking liquid, then drain the chickpeas.
If the hummus seems thick, add the remaining cooking liquid.
Garnish with parsley and a drizzle of olive oil, if desired.
Tips
To make ahead: Cover and refrigerate for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
