I didn't expect to taste the difference between freshly made hummus and store-bought hummus. When you make hummus from scratch, there are distinct notes of chickpea, a fresh and unique taste that is typically not present in conventional hummus. This recipe does not require overnight soaking of the chickpeas, but does require a pressure cooker. You can make the hummus ahead of time
1 cup chickpea, dry
1 cup tahini
6 cloves garlic
salt to taste
- Soak chickpeas in room temperature water for about 4 hours or until the chickpeas have nearly doubled in size.
- In a pressure cooker, pour the chickpeas and its soaking water in. Allow about 2-3 inches of water to cover the chickpeas. Follow your pressure cooker manually to fully cook the chickpeas. I cooked the chickpeas for 40 minutes, but cook time may be different for you, especially if you live in high altitude like me.
- Once the chickpeas have cooked, allow it to cool completely. While it is cooling, juice the lemons and peel the garlic.
- In a food processor, combine the chickpeas, tahini, lemon juice, and garlic cloves. Blend until smooth. Salt to taste.
- To serve, drizzle olive oil and sprinkle all the recommended garnish spices. The garnish is completely optional. The hummus is great on its own!