Homemade Hummus

Soak the Chickpeas: Sort through the dried chickpeas (12 ounces), then place in a large bowl. Cover with [water] and soak at room temperature (or in the fridge) for 12 to 24 hours. Drain and rinse well.

Cook The Chickpeas: Add the [chickpeas], garlic (5 cloves), and baking soda (1 tsp) to a large pot or instant pot. Instant Pot (recommended): Fill the pot with [water] until it is 2 to 3 inches above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 to 12 minutes; let the pressure naturally release for 10 minutes before breaking the seal. (Note: if you soaked your [chickpeas] for closer to 24 hours, cook for 8 to 10 minutes instead). Stovetop: Cover the beans with [water] and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 120 minutes, stirring occasionally, until the beans are tender. Start 12m timer

Peel the Chickpeas: Drain and rinse the cooked beans until no bubbles remain. Pick out the cooked [garlic] cloves and set aside. To peel the [chickpeas], gently “pinch” each bean; the skin should slide off quite easily. Repeat with the remaining beans and discard the outer skin once finished.

Chickpea Puree: Add the [garlic] and peeled chickpeas (3 cups) to a food processor with an S-blade attachment. Mix the [lemon juice] (from 1 lemon) and kosher salt (1.5 tsp) together in a small bowl until the [salt] dissolves. Turn the food processor on and slowly pour the [lemon] mixture into the processor while it is running; process until the [chickpeas] are relatively smooth.

Make the Hummus: Add tahini (0.25 cup) to the food processor and seal it shut. Turn the food processor on and slowly pour in ice water (0.33 cup). Let the food processor run for 4 to 5 minutes, to help make the [hummus] fluffy and smooth (don’t skip this step!). Add in extra [tahini] and [water] in 0.25 cup increments, if you would like your spread to be thicker and creamier. Start 5m timer

Serve: Top the [hummus] with the remaining peeled [chickpeas] and any other [optional toppings] of choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.