Notes: If only using beans in hummus, can PC with with baking soda. I soaked for 6 hours, then 25 mins in PC and they were really soft.
Make sure to do this - Add the tahini to the food processor and blend until the mixture is thick and creamy
For 1/2 of 16 oz package of dry chickpeas:
1 bay leaf
3 garlic cloves
1/2 cup tahini (try Trader Joe's)
1/2 cup lemon juice (3-4 lemons)
1 teaspoon powdered cumin
1 teaspoon sea salt, or to taste
1 tbsp chopped fresh Parsley
1-2 tablespoons ice water, more as needed
2 tbsp extra virgin olive oil
paprika for garnish
To cook chickpeas in a slow cooker - Slow Cooker Chickpeas
If you want to pressure cook 1 lb bag of dried beans and then save some for later and use 1/3 or 1/2 of the bag for hummus:
Soak 1 lb bag in 6 cups water with 2 tsp baking soda, 6-8 hours; drain and rinse thoroughly. PC for 15 mins in 6 cups water with oil, QR. Separate beans you are saving from the beans for hummus. (DO NOT PRESSURE COOK them a second time). To a pot, add 1/2 bag cooked chickpeas, oil, 1 bay leaf, 1 tsp baking soda, 1 tablespoon salt, 1/2 onion, 1 stalk celery not chopped, 1 carrot not chopped, garlic and cover with water. Bring to a boil and simmer for ~20 mins until the beans are very mushy. Drain beans, but save carrot for hummus, but discard onion, celery and bay leaf.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the drained, over-cooked chickpeas and carrot to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.