Bryan’s Hummus

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!

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