Our family goes through a crazy amount of hummus in a week. Mostly b/c we no longer eat Mayo we use it on sandwiches, as a dip, on baked chicken.... for real - all the things.
I was tired of eating unidentifiable ingredients and burning through Sabra containers like they were water.
Especially when Hummus is TOO easy to make at home.
There are LOTS of modifications for this recipe, but you can start with this as a base & work forward.
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas (see below for Instant Pot cooking instructions)
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons leftover bean water (or plain if you used canned)
Dash ground paprika, for serving
To cook garbanzo beans from dried beans using your Instant Pot:
1lb bag of dried garbanzo beans (or chickpeas) + 6 cups of water
Place both water & beans in the Instant Pot. Do not soak. Set on Manual for 35 minutes on High pressure. Let Natural Release for 20 mins. Open. Drain & save bean water for recipe. **I also stick the rest of the bean water in the fridge in a jar b/c you can make more of this hummus throughout the week if you don't eat remaining chickpeas. You only use 1 1/2 cups of chickpeas for this recipe (I double it though, but even still there's PLENTY of leftovers to make more hummus later).
In the bowl of a food processor
combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of bean water until you reach the perfect consistency.
Taste for salt and adjust as needed.
Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.