My Hummus Recipe

If I still wrote corny headlines, I’d title this story “There’s a Hummus Among Us.” Quirky, right? Funny? I hope so. Sadly, SEO and common sense rule and that’s why I’m going with the simple, classic “My Hummus Recipe.”

I make hummus every couple weeks and use it as a sandwich spread and filler in my lunchtime grain bowls. It’s also pretty awesome as a dip with tortilla chips.

My hummus is simply a chickpea puree with a few essential ingredients, namely, tahini, lemon and garlic. It’s super simple to make in the Instant Pot, or your electric pressure cooker of choice. My recipe is based on Melissa Clark’s hummus recipe in “Dinner in an Instant,” (Clarkson Potter, 2017).

Hummus Recipe

Yotam Ottolenghi says that cold water makes the smoothest hummus. I sometimes use cold water and sometimes the leftover cooking liquid. I leave it up to you.

Garnish the finished hummus with olive oil and roasted chickpeas. A spoonful of spicy chili crisp stirred into cooked, roasted chickpeas makes a colorful garnish, as well.

Ingredients:
Cooked Chickpeas:
8 ounces dried chickpeas
Salt
Bay leaf
3 garlic cloves, smashed

Hummus:
Juice of 1 lemon
1 teaspoon cumin
2 cloves garlic, smashed
¼ cup tahini
¼ cup olive oil

1. Sort the chickpeas and discard any that are misshapen or discolored, as well as any stones or debris that you find.
2. Pour enough water in the pot to cover by about 2 inches.
3. Add a generous pinch salt, a bay leaf (optional), and smashed garlic cloves.
4. Cook on high pressure for 40 minutes, natural release.
5. After chickpeas are cooked, remove a ¼ cup chickpeas for garnish. Discard bay leaf.
6. Place chickpeas in food processor and process until smooth. Add in cooking liquid and process. (You can use cold water instead). Add lemon juice, cumin, garlic and tahini and process until smooth. Add olive oil and process. Continue adding cooking liquid or cold water to achieve desired smoothness.
7. Set a small skillet on medium high heat. Add a teaspoon of olive oil to pan. Pour in reserved chickpeas and cook until browned and crispy. Finish with salt.
8. Pour hummus into bowl and top with roasted chickpea garnish.
9. Refrigerate leftovers for up to a week.

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