Hummus from the Instant Pot

General

• Makes 2½ cups
• Prep: 5 minutes
• Pressurize: 15 minutes
• Cook: 50 minutes
• Natural Release: 20 minutes
• Total: 1 hour 30 minutes

Ingredients

• 1 cup dried chickpeas (not soaked!)
• 1 teaspoon baking soda / sodium bicarbonate (makes it creamier)
• 3½ cups water
• ¼ cup tahini (buy good quality at the Turkish shop). You can play a bit with the tahini-water ratio
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon fine sea salt
• 1 teaspoon ground cumin
• Freshly ground black pepper

Procedure

1. Place the dried chickpeas in the Instant Pot and add 3 cups of the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 50 minutes.
2. Let the pressure naturally release for 20 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid and drain the cooked chickpeas in a colander.
3. To blend the hummus, you can either return the cooked chickpeas to the Instant Pot and use an immersion blender, or add the chickpeas to a food processor or blender. Add the tahini, the remaining ½ cup water, the lemon juice, garlic, salt, cumin, and several grinds of black pepper and blend until smooth. Adjust the seasonings to your taste. Serve the hummus right away or store it in an airtight container in the fridge for 1 week.