Classic Hummus

• 1 cup dried chickpeas
• 1 medium onion, quartered
• 1 bay leaf
• 4 cups water
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup tahini
• 4 to 6 garlic cloves, minced
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup olive oil
• Assorted fresh vegetables

1. Sort chickpeas and rinse in cold water. Place in a large bowl; add water to cover by 2 in. Cover and let stand overnight.
2. Drain and rinse chickpeas, discarding liquid. Transfer to a pressure cooker; add the onion, bay leaf and 4 cups water.
3. Close cover securely according to manufacturer's directions. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow, steady rocking motion or release of steam; adjust heat if needed.)
4. Remove from the heat; allow pressure to drop on its own. Immediately cool according to manufacturer's directions until pressure is completely reduced. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.
5. Place the chickpeas, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.
6. Cover and refrigerate for at least 1 hour. Serve with vegetables.

chickpeas, onion, bay leaf, water, fresh parsley, lemon juice, tahini, garlic, ground cumin, salt, cayenne pepper, olive oil, fresh vegetables

Taken from www.tasteofhome.com/recipes/classic-hummus/ (may not work)