Instant Pot Hummus

Amy + Jacky

Ingredients:

• 1 cup dried chickpeas (garbanzo beans)
• 1 whole head garlic, crushed
• 2 bay leaves
• 1 onion, halved
• 1 tsp fine salt for soaked chickpeas (or for no-soak chickpeas - 1 1/2 tsp fine salt)
• 4 cups water
• 1 tsp ground cumin
• 6 garlic cloves, crushed
• 1 cup tahini
• 1/2 cup fresh lemon juice

Instructions:

1. Optional - Soak Chickpeas overnight: Place 1/2 lb dried chickpeas and 1 tbsp fine table salt in a large container. Pour in 4 cups cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8-16 hrs. (If house is warm, place bowl in refrigerator.)
2. Rinse chickpeas: rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. drain well.
3. pressure cook chickpeas: add 1 cup chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in instant pot. add salt. 
4. Pour in 4 cups cold water, then give it a quick mix. For no-soak chickpeas = high pressure for 60 min + 20 min natural release. For soaked chickpeas = high pressure 15 min + 20 min natural release.
5. Puree garlic and chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in 1/4 cup freshly squeezed lemon juice in a blender for 20-30 minutes before blending. discard onion and bay leaves. drain the chickpeas and cooked garlic cloves then set aside the chickpeas and chickpeas liquid.
6. blend garlic with lemon juice. add drained chickpeas (while still hot), cooked garlic cloves, 1 tsp cumin, and 3/4 cups chickpeas liquid to the garlic lemon juice in blender.
7. in a large mixing bowl, mix 1 cup tahini and mashed chickpeas together. taste and season with more salt if needed.