I got a pressure cooker for Christmas this year and I’ll be honest, the thing scares the bajeebus out of me. I mean, people make bombs out of them right?! Ok, sure but they also make chickpeas really, really fast and have beans coming out their ears. Moral of the story: I pressure cooked a fart-load of beans, had more garbanzos than I knew what to do with, and made this amazing Green Goddess Hummus to use them up.

When I asked you all on Facebook and Instagram this weekend whether you wanted to see Green Goddess Hummus or Snickerdoodle Nut Butter first, I expected the nut butter to be a landslide. But it was nearly a tie!! So I decided to go with the savory first, and save desert for later. Because that’s the civilized thing to do, right??

Back to the chickpeas. You wouldn’t believe how much you get out of one pound of dried beans! Jury’s still out on whether a pressure cooker is any better than stovetop (you still have to pre-soak…) but regardless of how you cook them, I highly recommend starting from dried. They are so tender, the taste is unparalleled, and it cost a fraction of the price! Oh and less cans = happier environment. Win!

Now let’s talk about the gorgeous green this daring dip displays [wee alliteration]. Peas and edamame act just like the chickpeas and are super tasty. The avocado brings an unreal creaminess and smoothness. And the herbs. Ohhh, the herbs. They really bring the flavor and brightness.

If you’re looking for a party dip [I heard there’s some big football game coming up…? 😉 ], this is an easy crowd-pleaser! It’s perfect with some crudité and would also be phenomenal on toasted baguette slices. Dive into this divine dip!