Hummus
Servings 6 people
Equipment
- 1 Instant Pot
- 1 Food Processor
- 1 Large Strainer
- 1 Large Bowl
- 1 Medium Sauce Pan
Ingredients
- 1 cup Dried Chickpeas — rinsed, picked for stone and bad beans
- 4 cups Water
- 8 cloves Garlic — peeled and mashed with knife
- 2 leaves Bay Leaves
- 1 White Onion — peeled, cut into quarters
- 6 tbsp Lemon Juice
- 6 tbsp Tahini –stir to combine. Highly recommend Al Arz tahini
- 1/4 cup Extra Virgin Olive Oil
Instructions
- Place chickpeas, 4 smashed garlic cloves, bay leaves, onion wedges, and water to the Instant Pot.
- Place lid on and set to high pressure cook for 60 minutes.
- When the cooking cycle has finished, allow the Instant Pot to de-pressurize naturally.
- Drain chickpeas and reserve the liquid. Remove garlic, onion, and bay leaves.
- Place chickpeas in a medium sauce pan. Cover with reserved water by 1 inch. Bring to a boil on high heat and then reduce to medium-low.
- Simmer undisturbed until chickpeas start falling apart, approximately 20 minutes. Reserve 1 cup of the cooking liquid and drain the chickpeas.
- Transfer chickpeas to a food processor. Add 4 garlic cloves, lemon juice, tahini, salt, and 2 tbsp of reserved cooking liquid. Process for at least 5 minutes. Set a timer until creamy and smooth. If at any point the hummus appears dry or too thick, add reserve cooking liquid one tbsp at a time.
- With the food processor still running, stream in olive oil and process until combined.
- Transfer to a bowl and drizzle with best olive oil
Notes
More notes to follow but the one thing I can’t stress enough is a proper tahini. We tried this with a regular tahini from whole foods and it was not a pleasant experience. Tahini is a personal preference but Al Arz is one we found that we like. I have heard positive things about Royal Tahini in Madison Heights, MI and on the list to try.