HOMEMADE HUMMUS

A gallon of hummus? Coming right up! Just kidding, we just made 1 lb of homemade hummus, but I could easily make 1 gallon and eat it in a few days! I love hummus!

I took advantage that our mother in law is staying with us during this quarantine and I am learning all the Lebanese cooking hacks. Today I perfected my hummus recipe, and even though I never adventure into making different flavored ones, I will have to stick with natural being my best flavor.

I never adventured into cooking elaborated recipes because I never knew how to handle a pressure cooker. However, having an Insta Pot saved my life. I soaked my chickpeas previous to making because I am used to that, and it was my first time using the Insta Pot, but you do not have to soak them first when using digital pressure cookers. These new technologies are just super user-friendly but it does save you a heck of a lot of cooking time. And Millenials like us have everything but time to waste! ;)

INGREDIENTS:

+ 500 gr raw chickpeas

+ 4 limes

+ 4 tablespoons of tahini

+ 3 teaspoons of salt

+ 4 cloves of garlic

PREPARATION:

1. Soak chickpeas for a few hours before cooking. ( You actually don’t have to do it, and just add in more minutes to the pressure cooker).

2. Add in the soaked and drained chickpeas and add in freshwater. Leave an inch or so of water over the chickpeas.

3. Tap the Pressure Cook and add 18 minutes.

4. When its done, pull the pot out of the Insta Pot and leave aside so it cools down for an hour or so.

5. DO NOT THROW AWAY THE WATER USED TO COOK THE CHICKPEAS.

6. Use a food processor and add the almost drained chickpeas, (you can add 1/2 cup of the water at the beginning, but it’s better to add in more if needed for consistency at the end).

7. Smash 4 cloves of garlic and add them to the food processor.

8. Add the 4 tablespoons of tahini.

9. Squeeze 4 limes to the mix.

10. Add half the salt and mix. After mixing, add the other half and taste.

And Voilá! I learned that the perfect hummus doesn’t exist, it truly depends on your taste. Some like it more lemony and some like it more garlicky. I prefer it on the garlicky side. But always start with little garlic and lemon and work your way up.