Minutes Prep time: 20
Minutes Total time: 540
Servings: 16
Difficulty: Intermediate
1 cup dry chickpeas, rinsed, sorted
9 cups water, divided
1/4 cup lemon juice
2 cloves garlic, sliced
1/3 cup tahini (sesame seed butter)
1/3 cup Wish-Bone® Ranch Dressing
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh dill weed
1/8 teaspoon parsley flakes
vegetables for dipping (carrot sticks, cucumbers, bell pepper slices, sugar snap peas)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 1 mg | 0 |
| Total Fat | 9 g | 13% |
| Iron | 1 mg | 4% |
| Calories | 99 kcal | 5% |
| Sodium | 197 mg | 8% |
| Protein | 2 g | 4% |
| Saturated Fat | 1 g | 6% |
| Sugars | 1 g | 0 |
| Vitamin C | 2 mg | 3% |
Pour dry chickpeas into 6-quart electric multicooker pot. Pour in 6 cups water. Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 25 minutes. When time is up, press cancel and allow for natural pressure release, this takes about 20 minutes.
Pour lemon juice into small bowl and stir in garlic. Let it sit for a few minutes to soften the garlic and take some of the raw bite away from the garlic.
Reserve 1 cup cooking liquid from chickpeas. Carefully lift pot out of multicooker base and drain remaining cooking liquid. Pour cooked chickpeas into food processor.
Process beans until very smooth, about 2 minutes, add a splash of reserved cooking liquid if needed to help beans from sticking to food processor.
Pour tahini, ranch, olive oil and lemon juice mixture into food processor and continue processing until hummus is smooth and creamy, 3 to 5 minutes, adding more cooking liquid if needed to thin it out to desired consistency. Season hummus with salt, dill and parsley and pulse a few times to blend.
Serve ranch hummus topped with a drizzle of ranch and veggies for dipping. Store hummus in a sealed container in the refrigerator for up to 3 days.
Pressure Cooker Ranch Hummus
