Our house has been going through a lot of hummus in the last year. It has become a great to go snack/lunch item. Serve with veggies, crackers, pretzels...whatever you like. The favorite around here is the thin pretzel crisps. We've been tweaking recipes and combining what we like. We have tried the Ultimate Hummus from Cook's Illustrated, Hummus for Real from Alton Brown, and the Best Smooth Hummus on Serious Eats. Each has its own qualities that we like. This is our combination of these recipes with a little help from the Instant Pot.
Hummus for Us
1 lb. dried chickpeas (garbanzo beans)
1/2 tsp baking soda
1 head garlic, peeled
water
zest and juice of one lemon
1/3 cup (generous measure) tahini
1/4 cup olive oil
1 tsp kosher salt
1/2 tsp ground cumin
pinch of cayenne (optional)
dash of garlic (to taste)
Start by putting the chickpeas, baking soda, and peeled head of garlic in the instant pot. Fill up to the 6 cup mark with water. Let stand for several hours or over night. Seal the instant pot and cook on the bean setting on high for 60 minutes. Allow to release naturally. Put the chickpeas and garlic in a food processer, reserving the cooking liquid. Process to break up the chickpeas. Add the remaining ingredients and process until smooth. Add the cooking liquid and process to combine. We find that the hummus gets really thick in the refrigerator, so we add all of the liquid. If you prefer, add less. Give it a try and see if you need a bit more salt or some garlic powder. The flavor comes together as it sits in the fridge. Enjoy!
