📝 About This Recipe
Unlock the secret to the creamiest, most authentic Middle Eastern hummus by starting with dried chickpeas and the magic of pressure cooking. This recipe bypasses the soaking phase and utilizes the Instant Pot to achieve a buttery texture that canned beans simply cannot replicate. Infused with nutty tahini, bright lemon, and a hint of garlic, this is a luxurious spread that elevates any mezze platter to gourmet status.
🥗 Ingredients
The Chickpeas
- 1 cup Dried Chickpeas (rinsed and picked over for stones)
- 3 cups Water (filtered water is best)
- 1/2 teaspoon Baking Soda (helps break down the skins for ultimate smoothness)
- 3 cloves Garlic (peeled and left whole for the pot)
- 1 piece Bay Leaf (optional, for subtle aroma)
The Flavor Base
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/4 cup Fresh Lemon Juice (about 1.5 to 2 lemons)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Cumin (for earthy depth)
- 2-4 tablespoons Ice Water (the secret to a fluffy, aerated texture)
For Garnish
- 2 tablespoons Extra Virgin Olive Oil (fruity, cold-pressed)
- 1/4 teaspoon Smoked Paprika (for a pop of color)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Whole Chickpeas (reserved from the cooked batch)
👨🍳 Instructions
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1
Rinse the dried chickpeas under cold water and ensure no small stones or debris remain.
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2
Place the chickpeas, 3 cups of water, baking soda, whole garlic cloves, and the bay leaf into the Instant Pot inner pot.
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3
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on High Pressure for 45 minutes.
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4
Once the cooking cycle finishes, allow the pressure to release naturally for 10-15 minutes before venting any remaining steam.
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5
Drain the chickpeas over a bowl to catch the cooking liquid (aquafaba). Remove the bay leaf but keep the softened garlic cloves.
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6
Reserve about a tablespoon of whole chickpeas for garnish later. If you want ultra-smooth hummus, you can quickly rinse the chickpeas under hot water to remove any loose skins, though the baking soda usually makes this unnecessary.
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7
In a food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture becomes thick and pale.
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8
Add the salt, cumin, and the softened garlic cloves from the Instant Pot. Process for another 30 seconds to incorporate.
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9
Add the warm chickpeas to the food processor. Process for 2-3 minutes, scraping down the sides occasionally, until the mixture is very thick and mostly smooth.
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10
While the processor is running, drizzle in the ice water one tablespoon at a time. This will lighten the color and create a creamy, whipped consistency.
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11
Taste and adjust seasoning, adding more lemon juice or salt if needed. If it is too thick, add a splash of the reserved cooking liquid.
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12
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a swirling well in the center.
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13
Drizzle generously with olive oil and sprinkle with paprika, parsley, and the reserved whole chickpeas.
💡 Chef's Tips
The baking soda is crucial; it raises the pH of the water, weakening the chickpea skins so they pulverize completely. Always use fresh lemon juice; bottled juice has a metallic aftertaste that will ruin the delicate balance of the dip. Processing the tahini and lemon juice first creates an emulsion that acts as a creamy base for the beans. If you have time, let the hummus sit for 30 minutes before serving to allow the flavors to meld and the texture to set. Store leftovers in an airtight container for up to 5 days, adding a tiny splash of water when reheating or re-stirring.
🍽️ Serving Suggestions
Serve warm with freshly baked, pillowy pita bread or crispy za'atar pita chips. Use as a base for a 'Loaded Hummus' topped with warm spiced ground lamb and pine nuts. Pair with a crisp platter of radishes, Persian cucumbers, and bell pepper strips for a healthy snack. Serve alongside a chilled glass of dry Rosé or a refreshing Mint Limonana. Excellent as a spread in a Mediterranean wrap with falafel, pickled turnips, and greens.