Growing up hummus wasn’t the popular dip it is today. However, my family is Israeli so we always had it around with fresh pita or to dip our falafel in (and if you’re looking for a great homemade falafel recipe, this one is easy and delicious!) The problem with family recipes is that no one writes them down, so measurements aren’t specific. I finally perfected my mother’s version and I think it’s pretty close. The key is to be generous with the tahini. And while I prefer to soak my chickpeas overnight, you can used canned, just rinse them well to remove the ‘tinny’ taste.Print
Easy Homemade Hummus
- Prep Time: 1 day
- Cook Time: 35
- Total Time: 24 hours 35 minutes
- Yield: 4 1x
- 1.5 cup dried chickpeas, soaked overnight in at least 4 cups of water
- 1/2 reserved cooking liquid (instructions to follow)
- 1/2 cup water
- 1/2 cup tahini
- juice from 1 large lemon
- 1 garlic clove, minced
- 1/2 tsp kosher salt
- Drain the soaked chickpeas in a colander and rinse well with water (alternatively, you can use 2, 15.5 oz cans cooked chickpeas drained and rinsed)
- Place the chickpeas and 4 cups of water in your InstantPot, secure the lid and cook on the ‘beans/chili’ feature. Once the cooking cycle is complete, press the pressure release valve to cool.
- Reserve 1/2 cup of the cooking liquid, then drain the cooked chickpeas.
- Set aside 1/4 cup cooked chickpeas, then place the rest of the cooked chickpeas in the food processor.
- Add the tahini, cooking liquid, water, lemon juice, minced garlic and salt and puree on high until completely smooth, like the consistency of creamy peanut butter.
- Taste and add lemon juice or salt if desired.
- To serve, pour the hummus into a bowl, then make a small well in the center. Add the reserved cooked chickpeas and drizzle with olive oil and sprinkle with paprika. Serve at room temperature or store in the refrigerator for up to a week.