Homemade Hummus
Tools Used: Santoku Chef Knife, Citrus Press, Blender Spatula, FRENCH PANTRY EVOO
Ingredients
2 (14-ounce) cans chickpeas
2 garlic cloves, smashed
1/4 teaspoon ground cumin
Juice of 1 lemon, plus more as needed
1/2 cup tahini
2 tablespoons FRENCH PANTRY EVOO, plus more for serving
Flaky sea salt
Toasted pine nuts, for serving
Directions
Instant Pot
In an Instant Pot, combine the chickpeas, the liquid from the cans, and the garlic. Lock the lid in place and cook on high pressure for 10 minutes. Quick or natural release, then open when the pressure subsides.
Reserve 1/2 cup of the cooking liquid and drain the rest. Transfer the chickpeas and garlic to a food processor and pulse until mostly smooth, about 3 minutes. Add the cumin, lemon juice, tahini, and slowly add the reserved cooking liquid, 1 tablespoon at a time, until your desired consistency is reached. Taste and add salt as needed.
Spoon the hummus into a bowl or platter. Serve with olive oil and toasted pine nuts, if desired. Store the hummus refrigerated in an airtight container for up to 1 week.
Stovetop
In a large pot, combine the chickpeas, the liquid from the cans, and garlic. Cover and cook over medium-high heat until the chickpeas are falling apart, 20-30 minutes.
Finish as directed for the pressure cooker.
* You can make your own hummus and it's easy! I also included the directions for the stovetop as well. Making this yourself is so much better than the store bought version. Adding the toasted pine nuts or even toasted pumpkin seeds is a must.
If you are not familiar with tahini it is simply toasted ground sesame seeds. It is a Middle Eastern condiment served by itself (as a dip) or as a major ingredient in hummus and other dishes. It can usually be found by the peanut butter or the ethnic foods section of your grocery store. Serve with veggies, naan bread or pita chips.
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Download the recipe here.