3cupshome-cooked chickpeas plus ¼ cupdrained if cooked from dried; rinsed & drained if from canned
½cuptahinistirred up thoroughly
1 - 1 ½lemonsJuiced
1-2cloves garlicsmashed and peeled
1teaspoonground cumin
2TeaspoonsHarissa pastehomemade harissa paste (see notes section) or commercial
¼teaspoonpaprikaoptional
½Cupwatermay need to add more to get to preferred consistency
Toasted pita bread for dippersAlternatively use raw vegetable sticks
Instructions
For cooking with dried chickpeas: in a large bowl, cover 1 bag (about 2 cups) garbanzo beans with water and soak overnight. In the morning, drain the beans and add beans to Instant pot. Cover with water and turn Instant pot on to 40 minutes.When Instant pot cools enough to open, drain beans (drain bean water into a large bowl for a different use). Set aside to cool.
3 cups home-cooked chickpeas plus ¼ cup
In a heavy duty blender or food processor add cooled beans, and the rest of the ingredients (except the pita bread). Process for 4-5 minutes, adding more water if necessary to get to the preferred consistency.
½ cup tahini, 1 - 1 1/2 lemons, 1-2 cloves garlic, 1 teaspoon ground cumin, 2 Teaspoons Harissa paste, 1/4 teaspoon paprika, 1/2 Cup water
To serve, drizzle olive oil to taste over the hummus. Add a swirl of harissa paste to garnish (can also add olive oil and/or pine nuts to garnish).Serve with toasted pita bread or raw vegetables of choice.
Store leftovers in the refrigerator. Hummus will be even better the next day. Stir well before serving.