Pressure Cooker Roasted Onion Garlic Hummus

This Mediterranean Pressure Cooker Roasted Onion Garlic Hummus made with Ghee and Homemade Tahini, is creamy and delicious.

Pressure Cooker Roasted Onion Garlic Hummus

Hummus, is an acquired taste, or maybe something that is part of our cultural background. This Roasted Onion & Garlic Hummus, made in a Pressure Cooker, is super easy.

Before hummus became so popular and readily available in supermarkets, it could be found at Jewish and Mediterranean Delicatessens.

Many times, at my favorite Kosher Deli, I have ordered a vegetarian plate of hummus, falafel balls, carrots and warm pita to dip into the hummus. It’s smooth and creamy texture is a breeze to achieve using a Pressure Cooker.

You will end up with Aquafaba (the liquid from the cooked garbanzo beans), which is great to use in bread baking, meringue, an egg replacement and so on, so, don’t throw it out, save it for other uses!

Cast of Ingredients for Pressure Cooker Roasted Onion Garlic Hummus

After making my Roasted Red Pepper Hummus and using a gazillion gadgets and standing over the stove to toast the Sesame Seeds for the Tahini, I wanted to stream line the process.

Caramelized Onions are a weakness of mine. We don’t eat red meat often, but when we have a steak, I make a huge, huge skillet of delicious Caramelized Onions. Roasted garlic is also something I love and when I make Pizza, my toppings of choice are onions and fresh garlic. So why not incorporate that into Hummus?

I’ve also been on somewhat of a Ghee kick, so I thought I would use Ghee in lieu of the Olive Oil. Oh my gosh, the taste is divine! The Ghee adds another layer of nutty flavor. If you’d like to make Ghee for yourself, try my Simple Ghee recipe.

Place Garbanzo Beans into Pressure Cooker

Start with fresh, Garbanzo Beans and Water. I’m really loving my GoWise 8 Quart Pressure Cooker and it’s a great option if you cannot afford an Instant Pot. Both machines work almost identically and cooking results have been completely identical. One does not seem to do better than the other. I put the Garbanzo Beans into this GoWise Strainer Basket, so that I can easily lift out the basket of beans with the handle from the Pressure Cooker.

If you are using a 6 Quart Pressure Cooker, the Salbree Steamer/Strainer Basket fits nicely inside the cooking pot after you pop off the handles.

Place Water and Garbanzo Beans into Pressure Cooker

After rinsing the Garbanzo Beans, place the basket of Garbanzo Beans into the Pressure Cooker cooking pot.

If you don’t have a strainer basket, just place the beans and water directly into the cooking pot. This Pressure Cooker Roasted Onion Garlic Hummus is really very simple and will be worth the price of your Pressure Cooker!

Prepare Onions, Garlic and Sesame Seeds

My Lodge 10″ Cast Iron Skillet is the most used Skillet in y house. I use it almost exclusively (I use a stainless steel saucepan for certain things), but you can use whatever oven safe dish you like.

Rough chop the onions and mix with some Pressure Slow Cooker Simple Ghee (I’m on a Ghee kick lately, as it is so easy to make and it adds so much good flavor to everything) and place in a 10″ cast iron skillet.

Rough chop the garlic and place the garlic with some Ghee into a small piece of foil and seal. Garlic tends to easily burn and I wanted it protected, so that I could do the roasting/toasting all at the same time and temperature.

In another 8″ cast iron skillet or pan, add the Natural Sesame Seeds and Ghee and mix well. If you don’t have Ghee, Extra Virgin Olive Oil works very well too.

Place both Skillets into the Oven

Rather than stand over the stove and toast the Natural Sesame Seeds, I used the oven, while the Garbanzo Beans were cooking in the Pressure Cooker.

Get ready to Process the Sesame Seeds

Normally, I make the Tahini first. If you only make a small batch, like I do, it’s really hard to get the Natural Sesame Seeds smooth. The seeds will sit below the blade of the Vitamix, Immersion Blender or Food Processor,. Even a tiny Mini Food Chopper may have issues with a small amount. Therefore, my Pressure Cooker Roasted Onion Garlic Hummus recipe has been simplified, to make life easier. Rather than making Tahini and adding it to the Hummus, both will be made at the same time.

Carefully do a Quick Release

When the Pressure Cooker beeps, carefully open the valve using intermittent movements to release the pressure.

If you have used the strainer basket, pull out the beans and set them aside. If you cooked your Garbanzo Beans directly in the cooking pot, strain them out and reserve the bean water.

Add the Toasted Sesame Seeds and Oil to Vitamix

Since I use a little bean water in the hummus anyway, I just added some bean water to the VitaMix with Natural Sesame Seeds and Pure Sesame Oil and was able to process the Natural Sesame Seeds until super duper smooth.

Blend the Toasted Sesame Seeds well

So, in essence, we are not first making a proper Tahini and mixing it into the Pressure Cooker Roasted Onion Garlic Hummus. All the ingredients for a proper Tahini, including Natural Sesame Seeds, which have already been toasted will be added in with the rest of the ingredients. So, there will be a proper Tahini in the hummus, just not added separately! Make sense?

Saves us from using a Mini Food Chopper. Since everything will be blended up in one vessel, not several, there will be less clean up.

Add Garbanzo Beans to the Vitamix

Dump all the Garbanzo Beans into the VitaMix (or Food Processor, if using).

Add Pure Sesame Oil and Seasonings to Vitamix

Add the Pure Sesame Oil and the rest of the seasonings to the VitaMix.

Process Unit Smooth

Process until you get the desired consistency you like. Taste the hummus and adjust the seasonings to your liking.

I used almost 1/2 cup of freshly squeezed lemon juice and about 3 oz of the bean water (which I added with the Natural Sesame Seeds first) altogether.

Remember, the hummus will thicken as it cools, so make it a tad thinner than you like.

Add the Caramelized Onions

Once you have adjusted your seasonings, add the the Caramelized Onions and the rest of the Fresh Garlic and pulse. Be careful not to over process, so that there will be bits of Caramelized Onions throughout this Pressure Cooker Roasted Onion Garlic Hummus.

If you prefer your hummus to be totally smooth, process until smooth.

I like to store the hummus in Kerr Half Pint (8 oz) Mason Jars in the refrigerator and I also freeze some in Reditainers Extreme Freezer Containers.

Pressure Cooker Roasted Onion & Garlic Hummus

Serve with pita chips, carrot sticks, celery sticks or other raw vegetables. My Pressure Cooker Roasted Red Pepper Hummus is pretty terrific too. Another delicious Dip to try is my Pressure Cooker Baba Ghanoush. In staying with the same theme, try my Air Fryer Cleo Hollywood Brussels Sprouts and make it a Mediterranean day!

Kitchen Equipment and Essentials

• GoWise 8 Quart Pressure Cooker
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
• Cilio Olivewood Spatula
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• Porcelain & Bamboo Salt Box with Spoon
• 6 oz Porcelain Ramekins
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
• Stainless Steel Pressure Cooker Basket Rack for 8 quart PC
• Kerr Half Pint (8 oz) Mason Jars
• Ball 4 oz Mason Jars
• Lodge 10.25″ Cast Iron Skillet
• Lodge 8″ Cast Iron Skillet
• VitaMix 7500
• Garbanzo Beans
• Pure Sesame Oil
• Natural Sesame Seeds

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Here is your handy printable recipe:

Pressure Cooker Roasted Onion & Garlic Hummus

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Course: Appetizer

Cuisine: Jewish, Mediterranean

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 cups

Calories:

Author: Jill Selkowitz

Ingredients

• ▢ 1 pound Garbanzo Beans Dried
• ▢ 7 cups Fresh Water
• ▢ 2 teaspoons Sea Salt
• ▢ 1 medium Yellow/Brown Onion rough chopped/roasted
• ▢ 5 cloves Fresh Garlic chopped/roasted
• ▢ 2 Tablespoons Ghee or Olive Oil
• ▢ 1/4 teaspoon Ground Cumin or to taste
• ▢ 2 teaspoons Sea Salt or to taste
• ▢ 1/4 - 1/2 cup Lemon Juice
• ▢ 1.5 Tablespoons Pure Sesame Oil
• ▢ 1 cup Natural Sesame Seeds Toasted
• ▢ Reserved Aquafaba bean water, as needed
• ▢ Paprika to garnish

Instructions

Beans

• Add Garbanzo Beans and water to Pressure Cooker cooking pot.
• Lock lid and close Pressure Valve.
• Cook on High Pressure for 1 hour.
• When Beep sounds, carefully do a Quick Pressure Release.
• Add Salt.
• Lock lid and close Pressure Valve.
• Cook on High Pressure for 30 minutes.
• When Beep sounds, carefully do a Quick Pressure Release.
• Drain Garbanzo Beans and reserve the aquafaba (liquid).

Onions, Garlic, Sesame Seeds

• In a cast iron skillet or other oven safe pan, add chopped onion mixed with 1 Tablespoon Ghee. Add chopped garlic and 1 teaspoon Ghee to a small piece of foil, seal and add to skillet. Place in 375 degree oven for 25 minutes.
• In a second cast iron skillet add sesame seeds and 2 teaspoons Ghee and toast in 375 degree oven for 25 minutes.

Tahini

• Add toasted sesame seeds, one half of the roasted garlic, 1/2 cup of bean water and 1 Tablespoon olive oil into Vitamix or food processor and process until smooth.

Bring it Together

• Add lemon juice, cumin, sesame oil and garbanzo beans to Vitamix or Food Processor and pulse until smooth, adding a little of the aquafaba, until desired consistency is achieved.
• Adjust seasoning to taste.
• Add toasted onions and the rest of the garlic and process, leaving just tiny bits of onion and garlic.
• Drizzle on a bit of olive oil and dust with Paprika before serving.

Notes

If you don't have Ghee, use Olive Oil

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Roasted Onion Garlic Hummus