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Instant Pot Hummus (from dried chickpeas)

Kuelbs familyPrep 20 minCook 70 minServes 12

Dried chickpeas, no soaking, cooked with baking soda until they smear to paste between your fingers, then blended warm with a generous amount of tahini. Makes about 3 1/2 cups.

Ingredients

  • 1 cup dried chickpeas, rinsed; no soaking needed
  • 4 cups water, for cooking the chickpeas
  • 1 tsp baking soda, for the cooking water
  • 1 tsp salt, for the cooking water
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, up to 3
  • 1 tsp salt, for the hummus
  • 3/4 cup tahini
  • 1 tsp ground cumin
  • 2 tbsp ice water, plus more as needed
  • reserved chickpea cooking liquid, for thinning
  • good olive oil, to serve
  • paprika, to serve
  • chopped parsley, to serve

Steps

  1. Combine the chickpeas, water, baking soda and 1 tsp salt in the Instant Pot. Pressure cook on high for 50 minutes, then let the pressure release naturally for at least 20 minutes. (If the chickpeas were soaked overnight, reduce to 20 minutes.)
  2. Test a chickpea: it should smear to paste between your fingers with no resistance. If it doesn't, cook another 10 minutes. Undercooked chickpeas are the number one cause of gritty hummus.
  3. Drain, reserving 1 cup of the cooking liquid. You should have about 3 cups of cooked chickpeas. Keep them warm.
  4. In a food processor, blend the lemon juice, garlic and 1 tsp salt for 30 seconds. Let it sit 10 minutes, then strain out the garlic solids for a mellower flavor (optional).
  5. Add the tahini and blend until it seizes up and turns pale, about 1 minute. Drizzle in the ice water until it loosens into a smooth cream.
  6. Add the warm chickpeas and cumin. Process for a full 3 to 4 minutes — longer than feels reasonable. Thin with cooking liquid or more ice water until it is slightly looser than you want; it firms up as it cools.
  7. Spread in a shallow bowl, swoosh with the back of a spoon, and finish with olive oil, paprika and parsley.