This is the result of Laura’s love of hummus while expecting. I combined about 5 recipes in an attempt to mimic the hummus served at a local mideastern restaurant.
- 2 cans chickpeas / garbanzo beans (rinsed and drained) OR freshly cooked beans (see note)
- 2 or more cloves fresh garlic (or more to taste) OR 4 cloves roasted garlic
- 1 teaspoon kosher salt (closer to a tablespoon if using dried beans)
- 1 tablespoon cumin (or more)
- ¼ teaspoon or more cayenne
- 1/2 to 1 whole raw jalapeno (optional)
- 1/2 cup or more good extra virgin olive oil (first cold press)
- 1/2 cup or more tahini
- 1/4 cup lemon juice (to taste)
- cold water to thin (as needed)
Note: If using dried garbanzo beans: Cook very well; the beans should be softer than normal. I cook a pound at a time in an instapot set for an hour and 20 minutes. After a natural release, drain the beans well.
To improve the texture: remove as many of the garbonzo skins as possible. Place the cooked beans in cold water, stir vigorously, then let sit for a few minutes. Many of the skins will float to the surface. Repeat as needed (or until you get bored — you don’t need to remove all the skins). Some sources suggest adding a little baking soda to the beans prior to cooking (or when soaking). Use caution with this in the instapot as the beans will fall apart.
- Add salt, cumin, and cayenne to a mixer or food processor.
- Add lemon juice, jalapeno, garlic, and garbanzo beans.
- Add tahini and olive oil.
- Begin mixing. Add water as needed.
- Mix until the mixture is very smooth and creamy. Adjust liquids as needed, but carefully.
Always use plenty of high quality tahini and olive oil!