115 oz.chickpeas, canned or 1.5 cups of cooked chickpeas
1lemon, juiced
1-2garlic cloves
1/4cuptahini
2 to 3tbspice cold water
1tspcumin, ground
2tbspolive oil, extra-virginplus more for serving
salt to taste
sprinkle of sumac and/or zatar for serving
Instructions
Blend the garlic, llemon juice, and salt and let it sit for ideally 10 minutes (if you have the time) to remove the sharpness from raw garlic and process together for 30 secs.
Add in tahini and process while at the same time drizzling in the ice water as it blends together for 1 minute until creamy. Add more water if too thick. Scrape the sides.
Rinse the chickpeas if using from the can and add to the mixture along with cumin/salt. Process while drizzling in the olive oil from the top simultaneously and let it go to work for a straight 5 minutes! Add in more olive oil as needed or ice water to thin it out. Taste and season accordingly!
For serving sprinkle sumac, zatar, and/or paprika with a drizzle of olive oil for a killer presentation! Cheers!
If using Instant Pot for dried chickpeas place 3/4 cup dried chickpeas to 3 cups water (should have about an inch of water above chickpeas). Pressure cook on high. Let it naturally release for 20 minutes. Rinse in colander with cold water.
If using stovetop for dried chickpeas--use the same amounts as instant pot. Bring to boil on high heat. Continue to boil on medium-high heat skimming the foam as needed for 1 hour to 1 hour and 15 minutes until chickpeas become very mushy and falling apart. Rinse in colander with cold water.
Keyword appetizer, creamy hummus, dip, traditional hummus