Instant Pot Hummus
, Serves 6-8
Creamy hummus from pressure-cooked chickpeas, blended hot with lemon-mellowed garlic and tahini.
| 225 g dried chickpeas | Pressure cook 15 min (no-soak: 60), natural release 20 min | Discard onion & bay, drain; blend hot, add cumin | Mix in tahini, season with salt |
| 2 bay leaves | |||
| 1 whole head garlic (40 g), crushed | |||
| 1 onion (212 g), halved | |||
| 6 g fine salt (soaked chickpeas; 9 g if no-soak) | |||
| 1 L water | |||
| 6 garlic cloves (17 g), crushed | Soak garlic in lemon 20-30 min | ||
| 63 ml fresh lemon juice (from 2 lemons) | |||
| 3.2 g ground cumin | |||
| 250 ml tahini |
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