hummus recipe without tahini with Cheddar and Parmesan

That hiss you catch from the cooker? It’s like a little signal, telling you somethin good’s about to happen. You stand there, kinda tense but excited, waiting as the float valve pops up and pressure builds. You remember that sound cause it means flavors are gona meld real good right under that sealing ring.

The chickpeas soften up fast in that broth depth you get with the cooker. You won’t spend hours babysitting it. Once it’s time, you can do a quick release instead of waiting the whole natural release thing which is awesome when you’re in a hurry. You feel that excitement, wondering how smooth and creamy your hummus will turn out.

This Vegan Parmesan Hummus is where simple meets amazing. Raw cashews give it the creamy texture and that nutritional yeast adds a sharp cheesy punch without dairy. You’re basically gettin the best of all worlds, a tangy, rich dip you can scoop or spread on anything. It’s like your new go-to snack or party trick in a bowl.

Why This Recipe Works Every Single Time

• The sealing ring in your cooker keeps all the steam in so chickpeas get perfectly tender each time.
• Using canned chickpeas saves time and quick release helps keep the texture just right, not mushy.
• Raw cashews blend into a creamy base that makes the hummus smooth, no gritty bits.
• Nutritional yeast gives that cheesy flavor without hitting dairy, perfect for plant-based diets.
• Simple seasonings let the natural taste shine, so you don’t get overwhelmed with too many flavors.

All the Pieces for This Meal

• ½ cup raw cashews
• 1½ tablespoons nutritional yeast
• ¼ to ½ teaspoon fine sea salt, adjust to taste
• ¼ to ½ teaspoon garlic powder, add more if you like garlic
• 15.5 oz canned chickpeas, rinsed and drained
• ½ lemon, juiced
• ⅓ cup water, to help blend it all smooth
• Optional pinch of black pepper or smoked paprika for extra kick
• Fresh veggies or pita chips for dipping

Each one of these ingredients gets you closer to that creamy, tangy dip you remember loving. The cashews ground up smooth give it that velvety texture. Nutritional yeast sneaks in a cheesy vibe that’s not heavy or fake. Dried seasonings let you control the taste so it fits your mood. The lemon juice adds that bright zing that wakes up the flavors. Water helps the whole thing come together in the food processor. It’s simple real ingredients you gotta love.

The Full Pressure Cooker Journey

• First, put your raw cashews in the food processor. Pulse till they’re ground fine but not powdery, kinda like sand.
• Add in the nutritional yeast, sea salt, and garlic powder. Pulse a few times so they mix up with the cashews.
• Dump in your rinsed canned chickpeas, fresh lemon juice, and the ⅓ cup water.
• Blend everything till it’s creamy and smooth, but stop often to scrape down the sides so nothing sticks.
• While blending, you’ll notice the hummus getting thick and rich. Taste it and tweak if you want more salt, garlic, or lemon.
• Pressure cook chickpeas if you choose whole dry ones first, using your sealing ring to lock in flavor and do a natural release wait for tender results.
• Once everything’s blended to your liking, serve it up right away or chill it in the fridge for later scoop sessions.

Smart Shortcuts for Busy Days

• Use canned chickpeas to skip any soaking or cooking steps so you get to hummus fast.
• Keep raw cashews pre-soaked and frozen so they blend easier and save prep time.
• Make a big batch and portion it out for grab-and-go snacks or quick sandwich spreads.

These little tricks help you get your hummus fix without fuss. Canned chickpeas are a no-brainer for quick meals. Frozen soaked cashews grind better and save your blender from working too hard. And if you’re busy like me, having ready-made hummus in the fridge is a game changer. You won’t feel guilty reaching for a quick, healthy snack.

Your First Taste After the Wait

The first dip in your hummus feels smooth and creamy like it was whipped up in a fancy kitchen. You notice the tang from that lemon juice hits your tongue first, bright and fresh. That creamy cashew base carries a light cheesy flavor from the nutritional yeast which kinda sneaks up on you the longer you enjoy it.

You catch that garlic powder just right, not aggressive but enough to make you wanna grab another chip. The texture is velvety without any grit, making scooping a joy. You feel happy knowing it’s all plant-based but tastes indulgent.

As you keep dipping, you realize this hummus is so flexible. It works awesome on veggie pizza or wraps, and it’s dang good paired with roasted potatoes. The balance of flavors means it’s gonna please even your pickiest friends.

Keeping Leftovers Fresh and Ready

• Store your hummus in an airtight container in the fridge. It usually stays fresh for up to 5 days.
• Press a piece of plastic wrap directly on the surface before sealing the lid to slow down browning.
• If you freeze it, put it in a freezer-safe container, but expect the texture to get a bit grainy on thawing.
• Thaw frozen hummus in the fridge overnight, then stir well before serving to bring back some creaminess.

Keeping your hummus fresh takes just a little care but it’s worth it. Airtight seal with a good lid helps keep out air and moisture. Plastic wrap cover stops that dry crust from forming on top. Freezing is an option, but the texture changes so plan to use it in cooked dishes or spreads. Thaw slowly so you don’t shock your dip. This way you can enjoy your hummus several times and not waste a bit.

Everything Else You Wondered About

• Can I use dry chickpeas instead of canned? Yes you can, just remember to soak them overnight and then pressure cook with your sealing ring for about 15 minutes before blending.
• Is the nutritional yeast really necessary? It does give that cheesy flavor. If you don’t have it, you might try a little extra garlic or lemon juice to boost taste.
• What if my hummus is too thick? Just add a bit more water or lemon juice while blending to loosen it up till you get the texture you want.
• How do I clean my food processor fast? Rinse it right after use with warm water and a little soap to avoid stuck bits.
• Can I make this without a pressure cooker? Sure thing, you can cook chickpeas on the stove or use canned ones directly, just keep an eye on blending smoothness.
• How long does the hummus keep in the fridge? Usually it lasts about 5 days airtight. Give it a sniff before using to be sure.

For more great plant-based dips and snacks, check out our cottage cheese queso dip with Raisins and Dates or explore quick tortilla roll ups with Creamy Alfredo Sauce for easy party options.