2 cups of dried chickpeas soaked overnight, pressure cooked in the instant pot with enough water to cover them for 15 minutes, drained and cooled. blend with the juice of 2 lemons, a couple of cloves of garlic crushed, 3 tbsp of tahini, 2 tbsp olive oil and salt to taste. add water as needed. I was too lazy to peel the chickpeas so its a little less smooth than previous batches but I dont mind 🤣 I froze some portions in a silicone muffin tray to thaw at a later date or use for lunches ! sooo much hummus at a fraction of the cost.
by ohyonkavich
4 Comments
Or the taste!
Caramelize some sweet onion and blend it in next time (with a little aside to put on top). Top tier hummus in my book
To me store bought tastes like a whole different thing. I’ve had it at friends’ houses but I really don’t see the point.
Looks great!