10 minutes
Prepare a quart of creamy, delicious hummus with this simple recipe using soft and fully cooked chickpeas from the Instant Pot.
Instant Pot Chickpeas, warm
0 recipe
Basic Tehina Sauce
cups
teaspoons
teaspoons
Olive Oil, for topping
to taste
Pimentón (Smoked Paprika), for topping
to taste
1. Blend Chickpeas and Tehina Sauce
Begin by transferring the warm Instant Pot Chickpeas to a food processor using a slotted spoon. Add the Basic Tehina Sauce, salt, and cumin to the processor. Blend the ingredients until the mixture turns creamy and smooth.
2. Adjust Consistency
If your hummus feels too thick, adjust the consistency by gradually adding reserved cooking liquid until you reach the desired texture. Aim for a consistency that is smooth yet holds its shape.
3. Garnish and Serve
Transfer your hummus to a serving bowl. Drizzle olive oil generously over the top and sprinkle with pimentón. Enjoy your homemade hummus with pita, veggies, or as a spread in your favorite dishes.
Start with high-quality dried chickpeas to control texture and flavor better.
Use high-quality, runny tahini. Adjust the general ratio of half a cup per cup of dried chickpeas to taste.
For ultra-smooth hummus, remove the skins from the chickpeas after cooking.
Gradually add ice-cold water while blending to emulsify the tahini and cool the mixture, resulting in creamier hummus.
Soak chickpeas overnight with baking soda, then drain and rinse before cooking for smoother results.
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