Hummus

Ingredients

• 1 cup dried chickpeas, Soaked overnight with baking soda, cooked in Instant Pot for 15 min with natural release
• 3 cups water, Used for cooking chickpeas
• 1 clove garlic, Added during pressure cooking
  Swap forgarlic (as written)jarred minced garlic
• ½ tsp salt, Optional, added during cookingSkip
• 1 small red chili, fresh or dried, cooked with the chickpeas for a gentle background heat (optional)Skip
• ½ cup tahini
• 2–3 tbsp lemon juice
• 1¼ tsp sriracha, Or harissa pasteMedium
• 2 tbsp olive oil
• 2 cloves garlic, Minced, added during blending
  Swap forgarlic (as written)jarred minced garlic
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• ⅓ tsp cayenne pepperMedium
  Swap forcayenne pepper (as written)dried habanero powder
• 1 tsp smoked paprika
• ⅓ small red chili pepper, Deseeded and chopped, or substitute with 1/2 tsp red pepper flakesMedium
• ½ cup reserved chickpea cooking liquid, Use to thin the hummus while blending

Steps

1. 1.Put 1 cup soaked chickpeas, 3 cups water, 1 clove garlic, ½ tsp salt (optional) and the small red chili (1, optional) in the Instant Pot.
2. 2.Pressure cook on High for 15 minutes. Let the pressure release naturally for 10–15 minutes, then release the rest.
3. 3.Drain the chickpeas, saving ½ cup of the cooking liquid. If you cooked a chili with them, remove it, or toss it into the food processor for more heat.
4. 4.In a food processor, add the cooked chickpeas, ½ cup tahini, 2–3 tbsp lemon juice, 2 cloves garlic, ½ tsp cumin, ½ tsp salt, ½ tsp black pepper, 2 tbsp olive oil, ⅓ tsp cayenne pepper, 1 tsp smoked paprika, the chopped red chili (⅓ small) and 1¼ tsp sriracha.
5. 5.Blend, adding the reserved cooking liquid gradually until smooth and creamy.
6. 6.Taste and adjust the seasoning or spice level.
7. 7.Let the hummus rest for 30 minutes so the flavors meld.
8. 8.Garnish with olive oil, paprika or chili flakes, and whole chickpeas if you like. Serve with pita, fresh vegetables, or chips.