Classic Hummus (Chickpea Dip)

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

2 T. tahini

1/2 t. salt

Serve with pita chips, veggies, or in a wrap.

hummus wrap

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