Hummus Hummus can be made with either chickpeas (garbanzo beans) or chana dal, both of which can be cooked in the pressure cooker. (Or you can use canned chickpeas.) Chana dal is halved chickpeas without the tough skin; it makes a smoother hummus. To use Instant Pot: Check beans or dal for stones or the like. If using chana dal, put in strainer and rinse thoroughly with cold water. Put beans or dal into pressure cooker and add water to one inch above the beans (1:2 ratio dal to water; 2.5 cups water for 1.25 cups dal). Add 1 Tbsp. oil (helps prevent foaming). Set lid valve to "sealing" position. Push the "Beans" setting. Push "Adjust" if "More" is not already selected. Push "+" or "-" to set for 30 min. for dal or 50 for whole chickpeas. When the pot beeps, press "Off" and let the pressure release by itself. 1/2 pound (1.25 cups) chana dal or chickpeas (max! or will overflow Cuisinart) tahini to taste - start with 1/4 cup juice of one lemon, or to taste 2-3 cloves garlic, minced or pressed (1 "cube", thawed) 1½ teaspoons each cumin & coriander 1/2 teaspoon salt, or to taste Strain cooked beans or dal through a strainer into a bowl, reserving the liquid. Put beans or dal in the food processor bowl. Add tahini, lemon juice, spices, salt and half the garlic. Process until smooth. Taste. Add remaining garlic a little at a time, processing and tasting as you go. If the mixture gets too dry, add some of the cooking liquid. Be careful adding garlic. You don't want this dish too sharp. A little olive oil over the top keeps the dish from drying out in storage.