I remember when I first heard about hummus. “It’s mashed up beans? Weird!” That was pretty much my reaction to my cousin’s hummus sandwich. (I was also thinking about humus, the stuff that makes plants grow.)
Needless to say, I love the taste but really don’t want to pay 3 or 4 dollars for something that I can make for less than 50 cents at home. Yep, and it’s that easy.
Canned chickpeas work fine, but I prefer to use dried so I can make this recipe as cheap as possible. To cook chickpeas in the Instant Pot, put 1 lb. beans and 8 c. water in the pot. Cook at high pressure for 35-40 minutes, then quick release. Divide the chickpeas into 1 1/2 c. in baggies to freeze for later.
I highly recommend a food processor for this job because it’s a little too thick for a blender. Puree all the ingredients until smooth:
2 cloves garlic
1 can or 1 1/2 c. chickpeas
1/4 – 1/2 c. water
3 T. lemon juice (Fresh is nice, but not required.)
2 T. tahini
1/2 t. salt
Serve with pita chips, veggies, or in a wrap.
Find more heavenly, international dishes here.
Classic Hummus (Chickpea Dip)
Equipment
- pressure cooker
- food processor
Ingredients
- 1 pound dried chickpeas
- 8 cups water
- 1 can chickpeas drained, 1 1/2 cups
- 2 cloves garlic minced
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 tablespoons tahini sesame seed paste
- 1/2 teaspoon salt
Instructions
- Using the pressure cooker, cook the dried chickpeas at high pressure for 40 minutes with a quick release. Drain and measure out 1 1/2 cups of cooked chickpeas. Or, skip to the next step if you're using canned beans.1 pound dried chickpeas, 8 cups water
- Using a food processor, puree all the ingredients until smooth. Add a little more water if it's too thick.1 can chickpeas, 2 cloves garlic, 1/4 cup water, 3 tablespoons lemon juice, 2 tablespoons tahini, 1/2 teaspoon salt
- Serve hummus with pita chips, veggies, or in a wrap.