EASY INSTANT POT HUMMUS RECIPE WITH HOMEMADE TAHINI
Pro Tip – making the tahini at the same time makes it easy.
Luxor, Egypt. I first discovered hummus in Egypt. So delicious it can be a meal in itself. But it’s not so easy to find good hummus back home. No problem, really good homemade hummus is so easy to make. You just have to start with really good ingredients.
That’s me in Egypt – tired … and hot… oh, and hungry. No problem – the food was incredible. Lamb and pita bread, and especially the hummus.
NOTES ON THE INGREDIENTS:
There are very few ingredients, so it was important to start with the best we could find. We got dried chickpeas from Rancho Gordo, white hulled sesame seeds from Terrasoul Superfoods, meyer lemons from a local grower at the farmer’s market, and olive oil from California Olive Ranch, and then made our own garlic olive oil.
TIPS FOR MAKING HUMMUS:
We started with some tips from the experts.
- Use small, dried chickpeas from a good source – we used Rancho Gordo chickpeas (Milk Street)
- Soak overnight with baking soda (Ottolenghi)
- Make the tahini from white hulled sesame seeds (We tried black and unhulled and it was a mistake)
- Use really good olive oil, lemons and salt (Still us)
- Use ice water to make the hummus fluffy (Ottolenghi)
- Process long enough to make the hummus smooth
- Serve warm (Abu Hassan)
We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and Wholesome sugar we cut our carbon footprint in half and are helping to control climate change.
We use produce from the farmer’s market or a local farm stand. Locally grown fruit makes all the difference. Farmers who sell locally choose which variety to grow based on flavor instead of how well it survives transport and storage. It is picked when ripe, often just the day before, or the day of the market, so it tastes incredible. Buying local also creates a smaller carbon footprint in transportation, and it helps our local economy, giving jobs to people in our community.
We refer to this as one of our “I don’t need no meat” meals. Starting with hummus and adding all kinds of vegetables, we don’t even miss having meat. Half of our days are vegetarian, so this is a real staple. You can cook the beans in a pot, but we use an Instant Pot which is faster, easier, and saves energy.
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- food processor
- 2 cups dried chickpeas from Rancho Gordo
- 1 Tablespoon baking soda
- 6 cups filtered water
- 1 teaspoon baking soda
- 6 cups filtered water
- 6-8 lemons, juiced
- 1 Tablespoon Diamond Crystal kosher salt
SOAKING THE CHICKPEAS
- Put the chickpeas, filtered water and baking soda in a large bowl. Stir to dissolve the baking soda. Allow the chickpeas to soak overnight.
COOKING THE CHICKPEAS
- The next day, drain and rinse the chickpeas.
- Put the chickpeas, filtered water and baking soda into the bowl in the Instant Pot.
- Put the lid on the Instant Pot and seal it. Set it for beans and pressure cook the chickpeas for 40 minutes. When it's done cooking, allow the Instant Pot to release the pressure naturally.
- Pour the chickpeas into a strainer set on a bowl, and reserve the liquid.
- Set up the food processor.
- Toast the sesame seeds into a dry frypan on medium until fragrant and you see just a few starting to turn light brown. Immediately pour them into the food processor so they don't brown.
- Process the seeds while slowly adding the olive oil. Process the mixture for several minutes until it becomes a paste.
- Add the chickpeas to the food processor along with the lemon juice and salt and process until light and fluffy, stopping occasionally to scrape down the sides. To make it more creamy, add some of the reserved cooking liquid. To make it fluffy as well, add cold water. Process for at least 5 minutes to make the hummus a smooth texture. It will thicken as it cools.
- At this point, other flavorings can be added – more lemon juice, vinegar, garlic olive oil, spices, herbs, etc.
- Traditionally served warm, it is also good cold. Drizzle with olive oil or homemade garlic olive oil. Add fresh herbs, salt and pepper, or any of a number of spices or seeds.
Photos by Tony Fitzgerald , Lisa LeCoump and Jack Lecomp
This is one of the things we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.