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Pressure Cooker Roasted Onion & Garlic Hummus

This Mediterranean Pressure Cooker Roasted Onion Garlic Hummus made with Ghee and Homemade Tahini, is creamy and delicious.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer
Cuisine: Jewish, Mediterranean
Servings: 6 cups
Author: Jill Selkowitz

Ingredients

Instructions

Beans

  • Add Garbanzo Beans and water to Pressure Cooker cooking pot.
  • Lock lid and close Pressure Valve.
  • Cook on High Pressure for 1 hour.
  • When Beep sounds, carefully do a Quick Pressure Release.
  • Add Salt.
  • Lock lid and close Pressure Valve.
  • Cook on High Pressure for 30 minutes.
  • When Beep sounds, carefully do a Quick Pressure Release.
  • Drain Garbanzo Beans and reserve the aquafaba (liquid).

Onions, Garlic, Sesame Seeds

  • In a cast iron skillet or other oven safe pan, add chopped onion mixed with 1 Tablespoon Ghee. Add chopped garlic and 1 teaspoon Ghee to a small piece of foil, seal and add to skillet. Place in 375 degree oven for 25 minutes.
  • In a second cast iron skillet add sesame seeds and 2 teaspoons Ghee and toast in 375 degree oven for 25 minutes.

Tahini

  • Add toasted sesame seeds, one half of the roasted garlic, 1/2 cup of bean water and 1 Tablespoon olive oil into Vitamix or food processor and process until smooth.

Bring it Together

  • Add lemon juice, cumin, sesame oil and garbanzo beans to Vitamix or Food Processor and pulse until smooth, adding a little of the aquafaba, until desired consistency is achieved.
  • Adjust seasoning to taste.
  • Add toasted onions and the rest of the garlic and process, leaving just tiny bits of onion and garlic.
  • Drizzle on a bit of olive oil and dust with Paprika before serving.

Notes

If you don't have Ghee, use Olive Oil