Light and creamy hummus made from dried chickpeas (garbanzo beans) in just over an hour. No soaking necessary.
Prep: 25 min; Cook time: 35 min; Start to finish: 1 1/4 hour
Ingredients
BEANS:
- 1/2 pound dried garbanzo beans/ chickpeas, rinsed (about 1 1/8 cup)
- 6 cups filtered water
HUMMUS:
- 1 1/2 cups cooked garbanzo beans, still warm
- 1/4 cup warm bean cooking liquid
- 2 T tahini
- 1 medium clove garlic, minced
- 1/2 large lemon juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 2 T extra virgin olive oil highest quality
Directions
COOK THE BEANS:
- Rinse garbanzo beans and discard any stones. Place in Instant Pot insert along with 6 cups of water.
- Close lid, make sure vent is set to “sealed” and set Instant Pot to manual for 35 minutes.
- Allow Instant Pot to naturally release pressure when done (this can take up to 1/2 hour). If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
Carefully drain the beans, making sure to reserve the liquid!
MAKE THE HUMMUS:
- Transfer 1 1/2 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
- Add all other ingredients EXCEPT olive oil.
- Process until smooth and slowly add the olive in through the tube, 1 T at a time.
- Hummus should be smooth, creamy and taste almost whipped.
NOTE: you will have twice as many cooked beans as needed for this batch of hummus. Either use the remaining beans in a salad or some other dish, or make a second batch of hummus.
