Starting with dried chickpeas, this creamy hummus has a fabulous velvety texture. The flavours of Tahini and Lemon and garlic really make this pop!
Course Appetizer
Cuisine Greek, Mediterranean
Keyword Hummus
Prep Time 10 minutesminutes
Instant Pot Time 1 hourhour
Total Time 10 minutesminutes
Servings 12
Cost $5
Ingredients
1/2cupdried chickpeas
2teaspoonssalt
3clovesgarlic
1/2cuptahini
1Tablespoonolive oil
dash paprika
1/4cupfresh parsley chopped
2Tbspfresh lemon juice
Instructions
Rinse and sort beans, then soak overnight in cold water to cover.
Drain and place beans in a saucepan with enough cold water to cover; stir in salt. Bring to a boil; reduce heat, cover and simmer 2 hours or until beans are very tender. Drain RESERVING cooking liquid !
If using your Instant Pot, there is no need to soak the chickpeas. Simply place your dried chickpeas in the Instant Pot, cover with 4 cups cold water. Set to high pressure and cook for 45 minutes. Use slow release method for 20 minutes, then release the remaining pressure. Do NOT THROW OUT THE COOKING LIQUID!
Place drained beans in a food processor fitted with a metal blade and process until smooth, adding a little of the cooking liquid as needed to get a smooth, creamy texture. You want it velvety smooth with no lumps and not too thick.
Add garlic, tahini and lemon juice. Process until blended, add salt to taste.
Turn hummus into a serving dish, smooth the surface and drizzle with olive oil to make a thin layer over the surface. Garnish with paprika and parsley as desired.
Notes
Tahini may not be an ingredient you keep on hand. If you don't have it you can buy small jars or you can use any of the following substitutions.