Add Garbanzo Beans and water to Pressure Cooker cooking pot.
Lock lid and close Pressure Valve. Cook on High Pressure for 70 minutes. (While beans are cooking, prepare the red peppers and tahini.)
When Beep sounds, wait 10 minutes and then release the rest of the pressure.
Drain garbanzo beans, but make sure to reserve the aquafaba for later use.
Char Red Peppers
Char Red Peppers Using Open FlameUsing tongs, char Red Peppers over gas burner on stove (or cook with Garlic in oven at 400 degrees), turnng to make sure each side is charred.Char Red Peppers Using Crisping LidPlace short legged trivet and basket into Instant Pot or Pressure Cooker. Place red peppers into basket. Cook at 425 degrees for 4 minutes and then turn to the next side. Repeat until the peppers are charred.
Place roasted peppers in a paper bag for 5 minutes. The steam will help remove the skin.
When peppers are cool enough to handle use a paper towel and brush off the charred skin.
Remove seeds and stems.
Partial Tahini - Sesame Seeds and Garlic (the rest of the Tahini ingredients are added in with the beans)
Using a cast iron skillet, or other heavy pan, heat on medium high until hot
Add 1 Tablespoon of sesame oil and sesame seeds. Make sure seeds are in a single layer.
Toast the sesame seeds in the oil by using a spatula and stirring constantly until they begin to darken, but don't let them turn dark brown. This should take about 5 minutes.
Add garlic and toast another couple of minutes
Place toasted seeds with the garlic and oil into food processor.
Bring it Together
Place 2 Tablespoons sesame oil, 1 Tablespoon olive oil and lemon juice into food processor on top of the toasted sesame seeds and pulse to combine.
Add drained garbanzo beans, cumin and salt to food processor and process until very smooth.
Add one Tablespoon at a time of aquafaba and process until thick consistency is achieved. For thinner hummus, add more aquafaba.
Taste and adjust seasoning before adding the roasted red peppers.
Add roasted red peppers and pulse, leaving tiny bits of red peppers for texture.
This is a wonderful option for those not wanting to use an open flame!
Save the Aquafaba
The cooking liquid from chickpeas and other types of beans is referred to as "aquafaba." There is great protein and saponin in the aquafaba and it can whipped up easily like you would egg whites and used in place of egg whites!
So, save your aquafaba and don't toss it down the drain!
Love hummus and want to make it often? Grab a set of these Dwellza Kitchen Airtight Containers and fill one up with lots of dried garbanzo beans, so that you are always ready to make hummus!4.Originally published Feb 23, 2016. Republised on February 21, 2020 to add more details as well as nutrition details.