Hummus from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 106) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on October 01, 2024

    Chickpeas still not tender after 60 minutes. Followed recipe but omitted cumin & used chickpea cooking liquid instead of ice water. It turned out pretty good, a little thick (added an ice cube).

  • doughet on May 18, 2023

    Melissa Clark said in a tweeted answer to this question that the amount of chickpeas should be 8 oz (= 1-1/4 cups, NOT 3-1/2 cups) .

  • ksg518 on March 01, 2021

    I think the ingredient ratios may be off for this recipe (which I think is the point of lchristoffersen's comment). This is a variation on Clark's hummus from her Dinner cookbook. That hummus is great. This one, not so much. I think my chickpeas could have used 5 more minutes but even so this is a very thick hummus. I added lots of extra water, more tahini and even more olive oil. My blender (a Vitamix) still couldn't turn this into a smooth sauce. Not a repeat.

  • lchristoffersen on July 15, 2019

    The weight/volume measurements are off. 16 oz dried chickpeas = 3.5 cups.

  • rionafaith on November 19, 2017

    Basic easy hummus from dried chickpeas with no pre-soaking. Not the smoothest I've had (maybe I should have cooked the chickpeas for a couple minutes longer?) and I had to add a good 5 or 6 extra tablespoons of water, but a great jumping off point.

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