Optional - Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours. *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.
Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.
Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot. Add Salt: -For No-Soak Chickpeas: add in 1 ½ tsp (9g) fine salt. -For Soaked Chickpeas: add in 1 tsp (6g) fine salt. Pour in 4 cups (1L) cold water, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: -For No-Soak Chickpeas: High Pressure 60 minutes + Natural Release 20 minutes. -For Soaked Chickpeas: High Pressure 15 minutes + Natural Release 20 minutes. Open the lid carefully. Purée Garlic & Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 - 30 minutes before blending (*Pro Tip: This dramatically reduces the garlic's pungency).Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid. Blend garlic with lemon juice. *Pro Tip: You will want to blend the chickpeas while they are hot. Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender. *Pro Tip: If you like thinner hummus, add 1 cup (250ml) - 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly). First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness. Make Hummus: In a large mixing bowl, mix 1 cup (250ml) tahini and mashed chickpeas mixture together. *Pro Tip: If serving the hummus immediately (with no leftover), mix in 2 tbsp (30ml) extra-virgin olive oil for extra smoothness. If not, skip this step. Taste and season with more salt to open up the flavors (for reference, we added 2 large pinch of salt).
Serve Instant Pot Hummus: Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve. Enjoy!~ :)
*Use Fresh & Quality Ingredients: It's important to use fresh dry chickpeas, high-quality tahini, high quality extra-virgin olive oil, and fresh & real ingredients to make deliciously creamy hummus.
*Storage Tip: Homemade hummus can be stored in the fridge for up to one week.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! :)
Calories: 293kcal | Carbohydrates: 27g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 316mg | Potassium: 436mg | Fiber: 6g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 9.4mg | Calcium: 94mg | Iron: 3.2mg