I grew up enjoying all of the best Mediterranean Foods… falafel, kebabs, stuffed grape leaves, kalamata olives, pita bread, and of course hummus! Hummus is actually the Arabic word for “chickpeas” but most of know Hummus as the garlicky, smooth and creamy dip traditionally made from chickpeas and an ingredient called tahini (which is basically sesame butter).

Whenever I pass the refrigerated section at the grocery store, I usually throw a tub of hummus in my shopping cart. It makes for the perfect appetizer: it’s a fabulous dip that goes great with pita, crackers and veggies. And, while store bought is super convenient, I’d much prefer homemade whenever possible – plus I get great use out of my much-loved Instant Pot!

If you have an Instant Pot and love hummus, follow my easy recipe to make a batch of your very own – yes, straight from your kitchen! Enjoy!

Ingredients:

• 1 ¼ cup dry chickpeas (garbanzo beans)
• 6 cups water
• 4 cloves garlic, divided (2 just peeled, 2 peeled and minced)
• 1/3 cup fresh lemon juice
• ½ cup tahini paste
• 1/3 cup olive oil
• 1 ½ teaspoons salt
• 1 teaspoon cumin

Makes 12 servings

Cook time: 40 minutes, plus 30 minutes for pressure release

Prep time: 10 minutes

Directions:

Add dry garbanzo beans, water, and the two peeled garlic cloves into the inner pot of the Instant Pot.

Cover with the lid and set the vent to sealing. Set to manual high pressure for 40 minutes.

Once the the time is up, allow for the pressure to release naturally for 30 minutes; the beans will continue to cook during this time.

Once the pressure has released, open your Instant Pot. Take 1 cup of the cooking liquid and set aside (you will be adding it  to the hummus later.)

Remove the cooked garbanzo beans and garlic from the Instant Pot and strain any excess water.

Add tahini paste, remaining garlic (peeled and minced), lemon juice to a blender or food processor. Mix/puree until all ingredients are completely smooth.

Next, add to your mixture half of the cooked beans, 1 tablespoon of the reserved cooking liquid and half of the olive oil. Blend/puree until smooth.

Add the salt, cumin, remaining beans and the remaining olive oil. Blend until completely smooth.

Adjust hummus according to your taste: add more seasonings, if desired. If the hummus is too thick, continue adding cooking liquid, one tablespoon at a time, until you reach your desired consistency.

Serve hummus into a bowl and top with olive oil and smoked paprika, if desired.

Recipe notes:

The garbanzo beans do not need to be soaked before cooking. However, if you do prefer to soak them, you may want to reduce your pressure-cooking time to 30 minutes.

Optional topping ideas: chopped roasted red peppers, caramelized onions, pesto,

crumbled feta cheese

For a heavier garlic flavor, you may use more than 2 minced garlic cloves—possibly up to 10,.

We recommend using a high-quality extra virgin olive oil to maximize the flavor of the hummus.