🥘 Ingredients
- chickpeas 2
- large lemons 2
- Heaping good-quality tahini ¾ cup
- garlic cloves 3
- ground cumin 1 tsp
- Kosher
- ice water 6 tbsp
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If you want to take this hummus over the top, cook dried chickpeas from scratch instead of using canned beans. To cook them on the stovetop, see Note 2; to cook them in the Instant Pot, see Note 3. Stovetop: First, cover 8 oz of dried chickpeas with cold water and 1/2 tsp baking soda; soak overnight or for 8 hours. Drain and rinse. Add soaked chickpeas to a medium saucepan with 1/2 tsp baking soda and 6 cup water. Bring to a boil over medium-high heat. Cover and rapidly simmer for 30 minutes. Add in 1 tsp kosher salt and cook uncovered for 10 to 15 minutes, or until the chickpeas are very soft and they smush when pressed. Drain well and continue with step 2 of the recipe above. Instant Pot: For soaked chickpeas: Follow the soaking instructions listed in the Stovetop instructions above. Add soaked chickpeas to the inner pot with 6 cup water, 1/2 tsp baking soda, and 1 tsp kosher salt. Pressure Cook on high for 15 to 20 minutes; allow a natural pressure release for 15 minutes. Drain well and continue with step 2 of the recipe above. For unsoaked chickpeas: Add 8 oz of dried chickpeas to the inner pot with 6 cup water, 1 tsp baking soda, and 1 tsp kosher salt. Pressure Cook on high for 40 minutes; allow a natural pressure release for 15 minutes. Drain well and continue with step 2 of the recipe above. For more details on making hummus, check out my blog post and YouTube video.
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1Prepare: chickpeas , large lemons , Heaping good-quality tahini , garlic cloves , ground cumin , Kosher salt and freshly cracked black pepper, ice water , A drizzle of extra virgin olive oil for storage.
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2Add the chickpeas to a medium saucepan. Cover with 1 to 2 inches (2.5 to 5 cm) of water. Bring to a boil, then reduce the heat. Cook at a rapid simmer for 20 minutes , or until the chickpeas are very soft and almost falling apart.
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3Drain the chickpeas. While still warm, add to the food processor. Blend for 1-2 minutes into a pureed paste, scraping down the sides as you go.
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4To the food processor, add 6 tbsp of lemon juice, the tahini, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend and, with the motor running, stream in the ice water, 1 tbsp at a time. Evaluate the texture: if you want it looser, stream in more water. Blend until smooth and creamy.
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5Taste for seasonings, adding more salt, cumin, or lemon juice as desired.
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6Transfer the hummus to an airtight container, then drizzle lightly with olive oil to prevent drying out. Label and store in the fridge for about 5 days.