The pressure cooker is ideal for making hummus because it can cook the chickpeas until they are extremely tender, easy to puree into the silkiest, smoothest of dips. This is a very traditional recipe, seasoned with garlic, lemon, tahini, and just a touch of cumin. Leftovers will last for up to a week in the fridge.


8 ounces (3½ cups) dried chickpeas

1½ teaspoons kosher salt, plus more as needed

Juice of 1 lemon, plus more as needed

2 garlic cloves, grated on a Microplane or chopped

¼ teaspoon ground cumin

⅓ cup tahini

Ice water, as needed

2 tablespoons extra-virgin olive oil, plus more for serving

Sweet or hot paprika, for serving


  1. Pour the chickpeas and 1 teaspoon of the salt into the pressure cooker and add water to cover by 1 inch. Cook on high pressure for 50 minutes. Allow the pressure to release naturally. The chickpeas should be very soft. If not, cook at high pressure for another 5 minutes, then manually release the pressure. Drain the chickpeas.
  2. Meanwhile, place the lemon, garlic, cumin, and remaining ½ teaspoon salt in a blender or food processor and let the mixture sit for 5 minutes without processing. Then add the tahini and process to combine; you’ll end up with a thick paste. Add 2 tablespoons ice water and blend it in, and then continue adding ice water, 1 tablespoon at a time, blending until the tahini has thinned down to a sauce consistency.
  3. Add the drained chickpeas and the olive oil to the tahini and blend to combine, stopping to scrape down the sides of the blender jar as necessary. If the hummus looks too thick, add more ice water, 1 tablespoon at a time. Taste, and adjust the seasoning if necessary. Then scrape the hummus into a serving dish and top it with a generous drizzle of olive oil and a liberal sprinkling of paprika.

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