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Homemade hummus plated and topped with a drizzle of olive oi l and a couple shakes of paprika ready to eat with some baby carrots and sliced cucumbers.

Homemade Hummus

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Prep Time 8 minutes
Cook Time 1 hour 20 minutes
Course Appetizer
Cuisine Mediterranean
Servings 8

Equipment

  • 1 6 or 8 Qt. Pressure Cooker
  • 1 Blender

Ingredients
  

For Cooking Dry Garbanzo Beans

  • 16 oz. bag of dried garbanzo beans rinsed
  • 2 yellow onions peeled & halved
  • 1 head fresh garlic
  • 4 bay leaves
  • 2 tsp. salt
  • 3 tsp. cumin
  • 8 C water

For Making Hummus

  • 2 fresh lemons
  • 4 cloves fresh garlic peeled
  • 1 C organic tahini sauce
  • 6 Tbsp. cold water

Instructions
 

Prepare the Ingredients:

  • Rinse the dry garbanzo beans. Remove any damaged ones, and place them in the remaining garbanzo beans in the Instant Pot liner.
  • Peel the onion, slice it in half, and add it to the pot.
  • Peel the cloves from a head of garlic, crush them, and add them to the pot along with bay leaves, salt, cumin, and water.

Cook the Garbanzo Beans:

  • Seal the Instant Pot and set it to cook on high pressure for 60 minutes. Allow a 20-minute natural pressure release before manually releasing any remaining pressure.

Prepare the Lemon-Garlic Mixture:

  • While the garbanzo beans are cooking, juice the lemons to yield about 1/2 cup of lemon juice. Peel and crush four additional garlic cloves, then add them to the lemon juice to infuse. Set aside. for 15 minutes

Strain and Reserve Ingredients:

  • After the 20-minute natural release, carefully open the Instant Pot lid.
  • Remove the onion halves, bay leaves, and cooked garlic cloves from the pot.
  • Drain the garbanzo beans, reserving 2 cups of the cooking liquid (aquafaba).

Optional Serving Tip:

  • The cooked garbanzo beans can be enjoyed as a snack, added to salads, or used to make hummus or falafel.

Make the Hummus:

  • Work while the garbanzo beans are still hot for the best texture.
  • Strain the lemon juice and garlic mixture through a fine sieve, reserving the infused lemon juice.
  • Combine 1/4 cup of the infused lemon juice, 6 tablespoons of cold water, 3/4 cup aquafaba, and 3 cups of cooked garbanzo beans in a blender or food processor,
  • Blend until smooth, stopping to scrape down the sides. Add additional aquafaba, a little at a time, until the hummus reaches your desired creaminess.
  • Taste and adjust with additional lemon juice, salt, or cold water (1 tablespoon at a time) if the hummus is too thick.

Serve the Hummus:

  • Transfer the hummus to a serving dish. Swirl a few tablespoons on the plate, drizzle with olive oil, and garnish with whole cooked garbanzo beans and a sprinkle of paprika for color.
  • Serve with pita bread, pita chips, or fresh veggies. Enjoy!
Keyword instant pot hummus, IP hummus
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