So often I use canned chickpeas for convenience, that sometimes I forget about making them from scratch. A few weeks ago, I made them in my Electric Pressure Cooker – and was reminded all over again how much better they taste, too. It’s a game changer. And it’s so easy!

One entire bag for $1.59 made about 6 cups, cooked (which is about the amount in 4 cans). Now I have more packages frozen and ready to use for several weeks. And soaking is not required, although I know it’s ideal to soak when you’ve planned ahead better than I often do.

To make your chickpeas from scratch too, sort and rinse the dried chickpeas. Place into the pot of a large Electric Pressure Cooker. I use an 8-quart. Add 5 cups of cold water. Lock the lid in place and select High Pressure. Set timer for 40 minutes. After the cooking is complete, use the natural release method to slowly release remaining pressure. When valve drops, carefully remove lid. Drain chickpeas, and refrigerate or freeze as you wish. I am a fan of measuring and freezing them in 1.5 cup packages, to equal one can of chickpeas each.

I will still probably always like having a variety of canned beans on hand in my pantry, but I plan to make more of the beans I use from scratch when I can.

And that brings me to this easy oil-free hummus recipe!

Dill pickles and mustard provide just a little extra zing! You may have seen a version of this you can buy at Trader Joe’s. But this is homemade and oil-free. I was amazed at the flavor and texture! So creamy and delicious.

I spread this wonderful hummus on Ezekiel English muffins and toasted Ezekiel tortillas all week long – topped with everything from mashed potatoes and steamed broccoli or roasted cauliflower (for breakfast), to piles of fresh green salad ingredients plus tempeh (for lunch). Love it. Hope you do too.

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