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Vegan
Ingredients 0/12
Why This Recipe Is So Enjoyable
Cooking Advice
- For a smoother texture, peel the chickpeas before blending.
- Add ice water gradually while blending to achieve a light and creamy consistency.
Step 1
Rins the garbanzos and soybeans, then toss them into a pressure cooker along with a bay leaf and an onion. Pour in enough vegetable broth and water to cover the beans by about an inch (or just follow your pressure cooker’s guidelines for the minimum liquid). Seal the lid and bring the cooker up to high pressure, then lower the heat to keep it steady and cook for about an hour. Let the pressure come down naturally before opening the lid.
Step 2
Drain the beans but save some of the cooking liquid just in case you want to thin out the hummus later. Transfer the beans to a food processor, then add garlic, lemon juice, soy sauce, black pepper, and tahini. Blend everything until it’s smooth and creamy. If it feels too thick, pulse in a little of that reserved cooking liquid until you reach your preferred consistency.
Step 3
Finally, scoop the hummus into a bowl and stir in some fresh parsley for a pop of color and flavor. Give it a taste and adjust seasoning if needed, then enjoy!
Serving Options
Storage & Reheating
