Hummus -

Hummus

Course Side Dish

Cuisine Mediterranean

Keyword Hummus

Prep Time 1 20

Cook Time 45

Total Time 2 5

Servings 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.