Hummus

SPECIAL EQUIPMENT

• 6 or 8 quart Instant Pot

• Food processor

INGREDIENTS

• 1 cup dried chickpeas (about 6 1/2 ounces), rinsed and drained

• 3 cloves garlic  

• 1 dried bay leaf  

• Kosher salt  

• 1/4 teaspoon ground cumin 

• 1/4 cup fresh lemon juice (from about 1 large lemon) 

• 1/4 cup extra-virgin olive oil, plus more for drizzling 

• 1/3 cup Tahini, well stirred   

• Sweet or smoked paprika, for sprinkling 

DIRECTIONS

1. Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6 or 8 quart Instant Pot.

2. Set the pot to pressure cook on high for 55 minutes. After the pressure cook cycle is complete, allow 15 minutes for natural release. 

3. Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. 

4. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.  

5. Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired. 

6. Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. 

7. Serve with sliced vegetables and pita chips.